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 2017-10-31: Basic - Accumulation of debris inside warewashing machine. **Repeat Violation** **Warning** - From follow-up inspection on 2017-11-01: Not cleaned **Time Extended**
Basic - - From inspection on 2017-10-31: Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning** - From follow-up inspection on 2017-11-01: Not cleaned **Time Extended**
Basic - - From inspection on 2017-10-31: Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen and dining room **Warning** - From follow-up inspection on 2017-11-01: Not cleaned **Time Extended**
Basic - - From inspection on 2017-10-31: Basic - Equipment in poor repair. Lid of outside machine is broken, edges of bin are rusted, **Warning** - From follow-up inspection on 2017-11-01: Held with screws but will replace **Time Extended**
Basic - - From inspection on 2017-10-31: Basic - Gaskets with slimy/mold-like build-up. **Warning** - From follow-up inspection on 2017-11-01: Not cleaned **Time Extended**
Basic - - From inspection on 2017-10-31: Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, and possible rub mark in freezer storage room near small windows under pipe, wall under and above dish machine. **Warning** - From follow-up inspection on 2017-11-01: Some walls are cleaned but ware washer wall and 3 compartment sink area need to be done, rub marks not cleaned in freezer room or under ware washer area. **Time Extended**
Intermediate - - From inspection on 2017-10-31: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning** - From follow-up inspection on 2017-11-01: Not cleaned **Time Extended**
Intermediate - - From inspection on 2017-10-31: Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection on 2017-11-01: Books on order **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.