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.
High Priority - Nonfood-grade containers used for food storage - direct contact with food, to go bags holding chicken in the reach in freezer. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, Pork 80°, fish 80°, rice 80°, rice and beans 80°. Reach in cooler. Ambient air temperature 80°. (See stop sale) **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above, Turkey 125°(hot holding), pork 121°(hot holding), fish 118° (hot holding) double panned in the steam table. Employee placed in the oven. **Corrective Action Taken** **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
2 live above the perp table in the kitchen.
4 live by the fire extinguisher next to the hand washing sink.
1 live under the sink in the small prep area.
4 live under dirty cardboard on the prep table in the kitchen.
3 live behind the splash guard next to the hand washing sink in the kitchen. **Warning**
High Priority - Roach excrement and/or droppings present.
Around the men's room door, around the fire extinguisher, around the splash guard. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pork 80°, fish 80°, rice 80°, rice and beans 80°. **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, invoices. Employee removed. **Corrected On-Site** **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, in small prep area. Employee replaced. **Corrected On-Site** **Warning**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233, all expired in 2018. **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.
