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. Two dead roaches on floor under trash can to left of stove. 11 dead roaches on floor under Three-compartment sink. 3 dead roaches on opposite wall in Three-compartment sink room to right of chest freezer. 7 dead roaches behind/under exterior door in dish room. 4 dead roaches to right of upright home style reach-in cooler in kitchen. 3 dead roaches in pans on shelf next to potatoes. 3 dead roaches on floor at end of shelf by unused walk-in cooler. 9 dead roaches on floor behind upright reach-in cooler to left of unused walk-in cooler. 1 dead roach on floor to right of AC left of upright reach-in cooler. 4 dead roaches on floor under trash can in front of AC. 1 dead roach on floor under prep sink. **Repeat Violation**
Basic - Grease accumulated on kitchen floor and/or under cooking equipment edges of floor at walls with accumulated grease. Prep sink room and under fryer have heavier grease deposits. **Repeat Violation**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Four missing sleeves, 2 missing end caps kitchen. **Repeat Violation**
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
Freezer style vegetables sitting on prep table thawing. Returned to freezer. **Corrected On-Site**
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Line cook cracked two shell eggs and removed gloves. Began handling mustard container filled with oil. Stopped by inspector. Washed hands. Discarded squeeze bottle. **Corrected On-Site** **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
fish (44°F - Cold Holding); pork (44°F - Cold Holding) in reach-in cooler by dish room. Added ice.
rehydrated hash browns (78°F - Cold Holding); ham (75°F - Cold Holding); sausage (80°F, 79°F - Cold Holding); corned beef (79°F - Cold Holding); bacon (72°F - Cold Holding); shell egg with crack/hole (70°F - Cold Holding) gave time as a public health control.
**Repeat Violation** **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
gravy (119°F - Hot Holding) in shallow third pan in steam table. (Gap beside pan allowing steam to escape). Discarded gravy. **Corrective Action Taken**
High Priority - Roach activity present as evidenced by live roaches found.
3 live roaches on floor of storage trailer with canned tomatoes and canned gravy, some foam containers.
1 live roach on wall at gas line for stove. 1 live roach on floor under stove (stepped on by inspector). 2 live roaches under Three-compartment sink. 1 live roach under trash can in Three-compartment sink room. At least 10 live roaches in/under box of potatoes on shelf in kitchen. 1 live roach on floor to left of unused walk-in cooler. 1 live roach on floor to right of AC to left of upright reach-in cooler.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Ham, bacon, sausage on counter from 6:00- 6:30 to 10-10:30. Ham shallow half sized pan. Sausage half link. Bacon 12 sheets in case.
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.
