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.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked turkey 56, cooked ox tail 58, raw snapper 58, raw shell eggs 56 external temperature- in three door cooler by back door. Person in Charge advised food has been in the cooler since the day before .
Cooked poultry 66, cooked vegetables and meat stew 69, in two door cooler in dry storage, also from previous day **Admin Complaint**
High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over butter packs in three door cooler **Repeat Violation** **Admin Complaint**
High Priority - Roach activity present as evidenced by live roaches found. Observed live- 2 on wall by mop sink 3 on floor behind bar 1 on storage shelf by kitchen entrance **Repeat Violation** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked turkey 56, cooked ox tail 58, raw snapper 58, raw shell eggs 56 external temperature- in three door cooler by back door. Person in Charge advised food has been in the cooler since the day before .
Cooked poultry 66, cooked vegetables and meat stew 69, in two door cooler in dry storage **Admin Complaint**
Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Three door cooler ambient temperature 58-60 degrees, foods in cooler 58-59 degrees F.
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**
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