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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates and bowls on shelving in the kitchen are not inverted. **Warning**
Basic - Dead roaches on premises. Observed 6 dead roaches under the 3 compartment sink in the kitchen. 4 dead roaches on the kitchen floor near the rear door. 5 dead roaches outside the walk-in cooler on the floor.
**Repeat Violation** **Warning**
Basic - Employee personal items stored in or above a food preparation area. Observed a pair of sneakers on a shelf next to food on the cooks line. **Warning**
Basic - Working containers of food removed from original container not identified by common name. Observed flour, salt and sugar containers are not labeled. **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed all food in the larger flip top cooler on the cooks line is above 70°F. The food was moved to the walk-in cooler. **Warning**
High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Observed individual packets of sauces stored in detergent containers in the kitchen. **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Observed raw chicken, packaged on site, stored in the same container with raw beef and imitation Krab. **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
Observed 8 live roaches on the kitchen floor under equipment and shelving on the cooks line. 1 live roach by the mop sink inside near the rear door. 4 on the wall under the hand sink near the rear door. 4 on the floor under a prep sink in the rear of the kitchen. **Repeat Violation** **Warning**
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.
Observed all food in the larger flip top cooler on the cooks line is above 70°F. The food was moved to the walk-in cooler. **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed cooked chicken thawing in the walk-in cooler that was not redated when it was removed from the walk-in freezer. **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.
