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 - Build-up of food debris, dust or dirt on nonfood-contact surface.
Buildup of food debris on site of steam table on cook line. Buildup on bottom shelf of steam table. **Repeat Violation**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table with onions and chicken. Item moved during inspection **Corrected On-Site** **Repeat Violation**
High Priority - Employee touched raw animal food and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee placed raw beef and chicken onto flattop grill then handled. Clean metal Togo containers.
Also, Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.
Employee working in front moved to kitchen area, put on gloves to scoop chips without washing hands.
Inspector spoke with multiple employee about proper handwashing.
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Employee shredding cheese with bare hands in back prep area. Inspector spoke with employee about use of gloves.
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Employee using three compartment sink with only middle sink filled with soapy water. Inspector spoke with employee and explained proper wash, rinse and sanitize steps. Provided handouts. Observed no more ware washing during inspection
High Priority - Raw sewage on ground of establishment.
Buildup of what appears to be waste water mixed with water from leaking hose on ground near drain pipes/mop sink area. Water is outside on ground near mop sink area, runs under storage shed then out to a side street.
Operator stated that plumber has been on site but could not correct problem and was scheduled to return later this week. Operator called plumber during inspection.
High Priority - Sewage/wastewater backing up through sinks.
Waste water observed actively backing up into prep sink in back storage area.
Also, observed standing water in hand washing sink in prep area.
Intermediate - Handwash sink not accessible for employee use at all times. Working hand wash sink in kitchen area blocked by pan lids and bus tub with soiled dishes.
Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
Residue observed inside reach in freezer in prep area and inside reach in cooler in dry storage room. **Repeat Violation**
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. 1 employee on site with not training certificate. Employee working at establishment since last inspection.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice, chicken, beef in stand up reach in cooler.
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.
