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 - Cook water container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
Cook discarded water.
**Corrected On-Site**
Basic - Dead roaches on premises.
10 dead roaches on floor in dish area.
1 dead roach on wall above triple sink.
3 dead roaches on shelf with clean dishes next to flip top cooler.
3 dead roaches in front of Food processessor to left of grill.
1 dead roach inside motor of Food processor to left of Food processor.
20+ dead roaches on floor around and under grill.
5 dead roaches in storage room under shelf.
1 dead roach in front of microwave in storage room.
Basic - Working containers of food removed from original container not identified by common name.
6 bottles of salad dressings not labeled.
Manager labeled every bottle. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Bucket with creamers at the front counter at 70°F, for less than 2 hours,
Manager placed creamers in the freezer. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Hollandaise sauce 91°F, was not time marked, cook placed time on sauce container.
Diced cooked potatoes 91°F, were not time marked, cook time marked. **Corrective Action Taken**
High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.
Cook stated, Chicken is been marinating for 3 days, temperature was 45°F-46°F. See stop sale
High Priority - Roach activity present as evidenced by live roaches found.
2 live roaches on floor under triple sink.
4 live roaches on floor in front of grill.
2 live roaches under shelf to the left of grill.
2 live roaches on floor in dish area.
2 live roaches on floor under prep table.
No doors separating dish and storage area from kitchen.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Cook stated, Chicken is been marinating for 3 days, temperature was 45°F-46°F.
See stop sale.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
Cut melon in upright refrigerator in storage room not dated marked.
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.
