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 initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Throughout kitchen. - From follow-up inspection 2018-04-10: **Time Extended**
Basic - - From initial inspection : Basic - Food being prepared in a room that has screening in place of all or part of a wall. Observed slicer plugged in. - From follow-up inspection 2018-04-10: **Time Extended**
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Tomato red, vinegar, oil container stored under the cook line. - From follow-up inspection 2018-04-10: Bag of onions on the floor in the back **Time Extended**
Basic - - From initial inspection : Basic - Food stored in a room that is not fully enclosed. Back area with a room screened in that has reach in cooler, oven, a prep table and a slicer. Reach in cooler is stored with vegetables. - From follow-up inspection 2018-04-10: **Time Extended**
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen area. - From follow-up inspection 2018-04-10: **Time Extended**
Basic - - From initial inspection : Basic - Nonfood-grade bags used in direct contact with food. Non-food grade bags with raw beef located in reach in cooler in back area of the kitchen. - From follow-up inspection 2018-04-10: **Time Extended**
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen. - From follow-up inspection 2018-04-10: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Accumulation of food debris/grease on food-contact surface. In cook line reach in cooler, Soil residue in food storage cook line reach in cooler containers. - From follow-up inspection 2018-04-10: **Time Extended**
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** - From follow-up inspection 2018-04-10: **Time Extended**
Intermediate - - From initial 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. Cooked rice, cooked pork, cooked chicken located in the walk in cooler cooked 2 days ago. - From follow-up inspection 2018-04-10: **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.
