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 - Dead roaches on premises.
*observed 1 dead roach on floor under dishmachine, in kitchen
* observed 3 dead roaches inside a cabinet with food (mustard bottles, ketchup bottles, A1 steak sauce bottles), at wait station area in kitchen
*observed 1 dead roach inside the walk-in cooler, in kitchen **Repeat Violation**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
* jacket, purse hung on rack with clean utensils, next to 2 dr upright reach-in freezer
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
*shell eggs on top of cutting board of reach-in cooler / refrigerator at 55F, at cookline
* cooked sausage on top of cutting board of reach-in cooler / refrigerator at cookline
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.
* ready-to-eat gyros Date marked 12/2, expired 12/8
High Priority - Roach activity present as evidenced by live roaches found.
*observed 1 live roach on kitchen floor at cookline
*observed 2 live roaches inside an equipment cabinet (under the oven) at cookline
* observed 3 live roaches on floor by mop sink and dishmachine
* observed 1 live roach at mop sink in kitchen **Repeat Violation**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
* ready-to-eat gyros in walk-in cooler date marked 12/2, expired 12/8
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.
*deli meats in walk-in cooler, ham, gyros, turkey
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
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.
