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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed build up on ceiling above reach in cooler in kitchen. **Warning**
Basic - Dead roaches on premises.
Observed 1 dead roach on shelf storing icing color.
Observed 1 dead roach in cabinet storing cake decorating supplies.
Observed 1 dead roach along baseboard behind open door leading to dry storage. **Warning**
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
Observed employee drink without lid on dry storage rack. **Warning**
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
Observed personal food stored in front walk in cooler with food sold to public. **Warning**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
Observed employee jacket and hat on dry storage shelf. **Warning**
Basic - Grease accumulated on kitchen floor and/or under cooking equipment
Observed heavy grease build up on floor under fryers, hand sink and reach in freezer in kitchen. **Warning**
Basic - Single-service articles not stored inverted or protected from contamination.
Observed styrofoam containers not inverted on shelf above reach in cooler in kitchen. **Warning**
Basic - Single-service articles stored on a soiled surface.
Observed single service boxes stored in plastic containers with dead bugs and debris. **Warning**
High Priority - Presence of insects, rodents, or other pests.
Observed dead bugs build up in plastic containers storing single service boxes located in dry storage by back door. **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
Observed 2 live roaches behind orange Julius machine, they ran in opening at baseboard located at front counter.
Observed 1 live roach on wall by shelf storing icing colors. **Warning**
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**
Intermediate - Spray bottle containing toxic substance not labeled.
Observed spray bottle stored on chemical shelf with content without labeling. **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.
