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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table, employee removed it **Corrected On-Site** **Repeat Violation**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket on top of trays on shelf by microwave, employee moved it **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Hanging on bucket, employee pushed it into sanitizer **Corrected On-Site** **Repeat Violation**
High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Loading dirty dishes then grabbed cleaned dishes, explained to her and she washed hands **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 48° raw fish sitting on ice, employee pushed it into ice **Corrective Action Taken**
High Priority - Raw animal food stored over ready-to-eat food. Cut squash in container with raw fish, employee discarded the zucchini, he discarded squash **Corrected On-Site**
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket by cook line
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Pasta opened on Tuesday, mgr wrote date on **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee restroom, mgr placed a roll **Corrected On-Site** **Repeat Violation**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One in 2018
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.
