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 - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
Frozen chicken tenders thawing in box on prep table located in back of restaurant across from 3 compartment sink. Item is thawing at room temperature.
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
5 Flies in storage area, 3 flies in dining room area of restaurant
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
Chicken wings cooked the previous night 47° employee stated chicken have never been removed from cooler since it was stored the previous day
High Priority - Raw animal food stored over ready-to-eat food.
Raw shrimp stored over mozzarella sticks, and onion rings in walk in cooler, raw oysters over fries and mozzarella sticks in white reach in freezer.
High Priority - Rodent activity present as evidenced by rodent droppings found.
Sixty three rodent droppings located in dry storage area/manager office on desk and underneath desk, under hand sink next to hot water heater, and behind hot water heater near three compartment sink.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Chicken wings cooked the previous night 47° employee stated chicken have never been removed from cooler since it was stored the previous day
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
Chicken wings are cooled in large deep containers. Chicken wings cooked the previous night 47° employee stated chicken have never been removed from cooler since it was stored the previous day. In walk in cooler.
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.