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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Soup cups in bar **Corrected On-Site** **Warning**
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils on shelves in kitchen stored in dirty plastic bin, dishes stored on dirty cloth on shelves in dish room **Corrective Action Taken** **Warning**
Basic - Floors not maintained smooth and durable. Walk in cooler floor, gives way when stepped on, metal is buckled.
Under shelving by 3 compartment sink, hole in floor **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dish room **Repeat Violation** **Warning**
Basic - Plumbing system in disrepair. Plumbing under kitchen in disrepair, standing water visible underneath. Visible sign of standing water outside of back door. Odor outside back door. **Warning**
Basic - Unprotected ice holder in a customer/nonsecure area. On deck outside back door, operator needs to lock or secure lid. **Repeat Violation** **Warning**
Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. On cart above breading **Corrected On-Site** **Warning**
High Priority - Raw sewage on ground of establishment. Pipes broken under kitchen, water from hand wash sink and 3 compartment sink is leaking onto ground. Plumber has been called. Standing water by back door, under steps, between kitchen and walk in cooler, also approximately 4-8 inches of water under kitchen visible from side of building. PVC pipes are dripping water onto ground. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 50 in storage room on floor, most dry, 3 soft. Approximately 8 in pan with cans of sterno, and yellow liquid substance, 5 on top of water heater, 2 of them soft. Approximately 5 under shelf in kitchen by door to storage room, unable to reach droppings to determine if soft or dry. **Warning**
Intermediate - Hot water not provided/shut off at employee handwash sink. Hand wash sink in kitchen, water shut off. Water leaks on to ground under kitchen if turned on. Pipe is broken **Warning**
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.
