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 - - From inspection on 2017-06-20: Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Cooking equipment **Warning** - From follow-up inspection on 2017-06-21: **Time Extended**
Basic - - From inspection on 2017-06-20: Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning** - From follow-up inspection on 2017-06-21: **Time Extended**
Basic - - From inspection on 2017-06-20: Basic - Dead roaches on premises. 2 dead under prep table, 3 dead under Handwash Sink 3 dead in gasket of Reach in cooler, 3 dead in oven, 1 dead in gasket of chest freezer, 2 dead under bar counter, 2 dead under bar three compartment sink, 1 Dead on floor by servers station **Warning** - From follow-up inspection on 2017-06-21: 1 dead under microwave, 1 dead behind microwave, 2 dead by office door, 3 dead under fire suppression system, 1 dead next to Reach in cooler, 1 dead on wall behind chest freezer **Time Extended**
Basic - - From inspection on 2017-06-20: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler **Repeat Violation** **Warning** - From follow-up inspection on 2017-06-21: **Time Extended**
Basic - - From inspection on 2017-06-20: Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning** - From follow-up inspection on 2017-06-21: **Time Extended**
Basic - - From inspection on 2017-06-20: Basic - Reach-in cooler shelves with rust that has pitted the surface. Bar cooler **Warning** - From follow-up inspection on 2017-06-21: **Time Extended**
Basic - - From inspection on 2017-06-20: Basic - Reuse of single-service articles. Sour cream containers **Warning** - From follow-up inspection on 2017-06-21: **Time Extended**
Basic - - From inspection on 2017-06-20: Basic - Soil residue build-up on nonfood-contact surface. Spray hose in dish room **Warning** - From follow-up inspection on 2017-06-21: **Time Extended**
Basic - - From inspection on 2017-06-20: Basic - Walk-in cooler gasket torn/in disrepair. Gasket missing on door **Warning** - From follow-up inspection on 2017-06-21: **Time Extended**
High Priority - - From inspection on 2017-06-20: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Pico 48°F,shredded cheese 49°F, cut lettuce 53°F, Reach in cooler on cooks line **Repeat Violation** **Warning** - From follow-up inspection on 2017-06-21: Reach in cooler cooks line cut tomatoes 51°F, cut lettuce 50°F, raw chicken 41°F, shrimp 41°F, operator placing items on ice **Time Extended** **Corrective Action Taken**
High Priority - - From inspection on 2017-06-20: High Priority - Roach activity present as evidenced by live roaches found. 6 live in gasket of Reach in cooler, 1 live under prep table, 1 live on floor by servers station **Warning** - From follow-up inspection on 2017-06-21: 1 live next to Reach in cooler on cooks line, 3 live behind microwave , 2 live on rack above three comp sink **Time Extended**
High Priority - - From inspection on 2017-06-20: High Priority - Roach excrement and/or droppings present. Along gaskets of Reach in cooler , around doors of cabinets, 1 roach casing under Handwash Sink in kitchen **Warning** - From follow-up inspection on 2017-06-21: **Time Extended**
High Priority - - From inspection on 2017-06-20: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Repeat Violation** **Warning** - From follow-up inspection on 2017-06-21: **Time Extended**
Intermediate - - From inspection on 2017-06-20: Intermediate - Non-pitting surface rust on food-contact equipment. Interior bar Reach in cooler **Warning** - From follow-up inspection on 2017-06-21: **Time Extended**
Intermediate - - From inspection on 2017-06-20: Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only two safe staff certificates provided **Warning** - From follow-up inspection on 2017-06-21: **Time Extended**
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.
