Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Kitchen lights. **Repeat Violation** **Warning**
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door held open by rock, flying insects and rodent droppings present. **Warning**
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Kitchen walls and blue door soiled, not smooth and easily cleanable. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 44-46 on buffet. Operator added more ice under pan. Recheck 42. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Grilled onions on buffet 106f less than 2 hours. Operator will reheat to 165 to hold at 135. **Corrective Action Taken** **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found. 1 moist dropping on water heater, 13 dry droppings on water heater, 8 dry droppings on floor under the 3 compartment sink, 9 dry droppings on kitchen floor under equipment, 1 dry droppings on pan lid on kitchen counter, 10 dry droppings behind upright reach-in cooler in kitchen, 1 dry dropping under ice machine and approximately 20 dry droppings on floor of storage room. **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Apron in hand wash sink in kitchen. **Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - Hot water not provided/shut off at employee handwash sink, 3 compartment sink. Water heater not turned on. **Corrected On-Site** **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked beef, corn, multiple items in reach-in cooler. **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.