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 - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead rodent in sticky trap in walkin cooler. Employee removed rodent. **Corrected On-Site** **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over clean dishes. Employee moved beverage **Corrected On-Site** **Warning**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop handle touching product in flour bin. **Warning**
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee removed beverage **Corrected On-Site** **Warning**
High Priority - Employee failed to dry hands before donning gloves to handle food. Employee educated on proper handwashing. **Corrective Action Taken** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Stew 125°F in steam table. Employee began reheating stew. **Corrective Action Taken** **Warning**
High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken with cooked vegetables in bags touching. Product is not in original sealed commercial packaging . Employee corrected storage. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Raw bacon over deli meat in reachin cooler, employee corrected storage. **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found. One live roach by mopsink, and one live roach in drawer cooler (not functioning) under cookline. **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Colander stored in handsink. Colander removed. **Corrected On-Site** **Warning**
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**
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.