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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage on prep table in kitchen, manager removed to office area. **Corrected On-Site**
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
In walk-in cooler, wings cooked last night:wings (46°F, 47 °F - Cooling).
High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
In walk-in cooler, wings cooked last night:wings (46°F, 47 °F - Cooling).
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
Raw chicken stored over fish, raw chicken liver stored over shrimp. Manager moved items to correct storage locations **Corrected On-Site**
High Priority - Rodent activity present as evidenced by rodent droppings found.
On cook line, inside deep fryer cabinet: 75+ hard and dry rodent droppings.
In dining room, inside service cabinet on bottom: five hard and dry rodent droppings. **Repeat Violation**
High Priority - Toxic substance/chemical stored by or with food.
Chemical bottles stored with fryer oil, Manager moved chemicals to chemical storage at time of inspection. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Build up of a mold-like substance on the interior of the ice machine
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
Multiple items stored in/on hand wash sink in ware washing area. Employee removed to storage. **Corrected On-Site**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Chlorine sanitizer in use, no test kit on site. **Repeat Violation**
Portable fire extinguisher gauge in red zone. For reporting purposes only.
Two Fire Extinguishers in red zone, one at rear door and one at dining room door on floor
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.