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 - Dead roaches on premises.
On floor of dry stock room, one small dead roach.
In condensation pan of cook line reach-in cooler, about 20 small dead roaches.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
On prep table utensils in 83°F water. Employee discarded **Corrected On-Site**
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee beverage on rack in walk-in cooler over restaurant foods. Manager discarded. **Corrected On-Site**
High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
Employee washing dishes handled soiled dishes and then sanitized dishes without hand wash. Manager instructed employee to wash hands. Employee cracked shelled eggs then handled sanitized plates. Asked employee to wash hands,
**Corrective Action Taken**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Employee cooking handled ready to eat cooked eggs without wearing gloves, educated employee on when to wear gloves and asked him to wash hands, he complied. **Corrected On-Site**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
In mop sink area about seven flies, in dry stock room at soda bibs about 20 flies. **Repeat Violation**
High Priority - Roach activity present as evidenced by live roaches found.
ON WALL IN PREP AREA, BEHIND WATER LINES FOR SINK- 15 SMALL LIVE ROACHES **Repeat Violation**
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
Server soda station has a build up of a mold-like substance on underside of the dispensing heads.
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.
