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 - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken breasts in bucket on floor in walk in cooler, bucket of pickles on floor in walk in cooler. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found. 7 soft rodent droppings on the side of soda rack in kitchen near reach in chest freezer, 23 rodent droppings under and behind soda box rack in kitchen inspector unable to reach to determine consistency, 4 dry rodent droppings next to 3 compartment sink in kitchen, 6 hard rodent droppings behind prep table with pizza oven, 16 dry rodent droppings in the alcohol storage area next to kitchen, 4 rodent droppings in bar area beside beer cooler inspector unable to reach, **Warning**
High Priority - Rodent rub marks present along walls/ceilings. Rodent rub mark in kitchen over wall behind grill and rodent rub marks on wall near soda box rack. **Warning**
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Commercially packaged Cole slaw no date mark. **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.chicken breast opened in walk in cooler held since yesterday no date mark. **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.
