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 insects, in control devices. Observed bug strips with insects intact 1 hanging from ceiling infront of cookline and 2 in dishwashing area, 2 infront of KitchenAid microwave next to rear cookline.
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles not smooth and easily cleanable, missing and in disrepair in dishwashing area.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee's bottle of water on prep table infront of Beverage Air reachin cooler by cookline, observed dishwasher beverage on prep table next to clean pans in dishwashing area.
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed water slow draining at handwash sink in kitchen area.
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Observed cook cracked raw shell eggs then plate cooked bacon with gloved hands then changed gloves no handwash.
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handling dirty dishes then to clean dishes no handwash no glove change.
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook touch raw hamburger, wiped hands on wiping cloth then put on gloves, then touch ready to eat breads. Advised cook to wash hands and spoke about proper handwashing techniques. **Corrective Action Taken**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed utensils and container stored in handwash sink in dishwashing area.
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No indication on menu items observed.
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.