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. 2 dead roaches attached to tape on wall near hand sink. 2 dead roaches under soda boxes. 1 dead roach under shelf at bar. **Repeat Violation** **Warning**
Basic - No suitable facilities provided to store employee clothing and other possessions. Jacket hanging on soap dispenser in dish area. Backpack on top of calamari flour bin. **Warning**
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. All buckets quat 0 ppm. Inspector tried both chlorine and quat strips. Dispenser is not functioning properly. Sanitizer container below three compartment sink gave reading of 400 ppm. **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine. Maintenance called for both three compartment sink and dish machine. Corrected during inspection to 100 ppm**Corrective Action Taken** **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cheese 52°f, cut lettuce 51°f, cooked rice 53°f. Cooked rice was cooled in walk in cooler at commissary yesterday. Manager called maintenance for cooler. Employee began moving items to another cooler. **Warning**
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on cart holding bread in hallway near cook line. 6 live roaches in cove molding between two coolers on cook line. **Repeat Violation** **Warning**
Intermediate - Hot water not provided/shut off at employee handwash sink. At hand sink in dish room. Corrected to 100°f **Corrected On-Site** **Warning**
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. **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.
