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 - - From inspection on 2017-08-04: Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning** - From follow-up inspection on 2017-08-07: **Time Extended**
Basic - - From inspection on 2017-08-04: Basic - Dead roaches on premises. Observed dead
1 on floor behind bar
1 in three compartment sink behind bar **Repeat Violation** **Warning** - From follow-up inspection on 2017-08-07: 1 dead on floor below hand sink in kitchen **Time Extended**
Basic - - From inspection on 2017-08-04: Basic - Floor tiles cracked, broken or in disrepair. Throughout kitchen **Repeat Violation** **Warning** - From follow-up inspection on 2017-08-07: **Time Extended**
Basic - - From inspection on 2017-08-04: Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Below cook line. **Warning** - From follow-up inspection on 2017-08-07: **Time Extended**
Basic - - From inspection on 2017-08-04: Basic - Grease on the ground and/or pad around grease receptacle. Grease by back door and grease receptacle **Repeat Violation** **Warning** - From follow-up inspection on 2017-08-07: **Time Extended**
Basic - - From inspection on 2017-08-04: Basic - Hole in or other damage to wall. Washable wall material has several gaps and separating in spots. Operator needs to seal gaps as to help minimize harbor spots for vermin **Warning** - From follow-up inspection on 2017-08-07: Operator has filled the holes with spray foam. Operator needs to smooth out the excess foam so that the walls are smooth, durable, and easily cleanable **Time Extended**
Basic - - From inspection on 2017-08-04: Basic - Soil residue build-up on nonfood-contact surface, on 4 burner stove **Repeat Violation** **Warning** - From follow-up inspection on 2017-08-07: **Time Extended**
Basic - - From inspection on 2017-08-04: Basic - Wall soiled with accumulated grease, food debris - behind cook line **Warning** - From follow-up inspection on 2017-08-07: **Time Extended**
High Priority - - From inspection on 2017-08-04: High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice brown (61°F - Cooling); cooked white rice (60°F - Cooling); cooked pork (59°F - Cooling); cooked turkey (60°F - Cooling). Items cooling from the previous day. Items In three door cooler by back entrance **Repeat Violation** **Warning** - From follow-up inspection on 2017-08-07: Cooked turkey 58 cooling longer than four hours. advised operator to discard. The operator has cooling hand out. I suggested metal pans, shallow amount of food, leaving items uncovered **Time Extended**
High Priority - - From inspection on 2017-08-04: High Priority - Roach activity present as evidenced by live roaches found. Observed
1 on wall above entrance to kitchen
1 on wall above three compartment sink
1 behind bar by hand sink
1 on floor by mop sink
2 on wall above mop sink
2 on soda box storage **Repeat Violation** **Admin Complaint** - From follow-up inspection on 2017-08-07: Observed live
1 on wall above mop sink **Time Extended**
High Priority - - From inspection on 2017-08-04: High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. cooked rice brown (61°F - Cooling); cooked white rice (60°F - Cooling); cooked pork (59°F - Cooling); cooked turkey (60°F - Cooling) cooling from previous day. These items located in three door cooler by back entrance **Warning** - From follow-up inspection on 2017-08-07: Cooked turkey 58 cooling longer than four hours. advised operator to discard. The operator has cooling hand out. I suggested metal pans, shallow amount of food, leaving items uncovered **Time Extended**
Intermediate - - From inspection on 2017-08-04: Intermediate - Hot water not provided/shut off at employee handwash sink. Both the ladies and men's restrooms no hot water 83,degrees F. This violation previously cited on 7/12/2017. Advised operator that they have 60 days from that inspection to comply. **Warning** - From follow-up inspection on 2017-08-07: This violation will be followed up on previous inspection **Time Extended**
Intermediate - - From inspection on 2017-08-04: 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. previously cited on 7/12/2017, advised operator that they have 60 days from that date to comply. **Repeat Violation** **Warning** - From follow-up inspection on 2017-08-07: This violation will be followed up on previous inspection **Time Extended**
Intermediate - - From inspection on 2017-08-04: Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooked items cooling covered and in deep pans 60 degrees F, from previous night. Items not meeting cooling parameters **Warning** - From follow-up inspection on 2017-08-07: Cooked turkey 58 cooling longer than four hours. advised operator to discard. The operator has cooling hand out. I suggested metal pans, shallow amount of food, leaving items uncovered **Time Extended**
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.
