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 - Live, small flying insects in kitchen, food preparation area, or food storage area.
20+ live small flying insects at cook line on prep table and on wall.
50+ live small flying insects on floor mixer next to triple sink.
10+ live small flying insects on dish machine.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
#1: cheese, milk, sour cream, blue cheese and beef 44°F-46°F in walk in cooler next to walk in freezer over night. See stop sale.
Cooked meals containing potatoes,beans,eggs,chicken , pork,beef in walk-in cooler #3, 45°F-46°F, walk in cooler is frozen up and time out of temperature can not be determined.see stop sale.
High Priority - Roach activity present as evidenced by live roaches found.
1 live roach next to hand wash sink at cook line.
2 live roaches on wall behind prep table at cook line.
4 live roaches under unused refrigerator across grill.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
#1: cheese, milk, sour cream, blue cheese and beef 44°F-46°F in walk in cooler next to walk in freezer over night.
Cooked meals containing potatoes,beans,eggs,chicken , pork,beef in walk-in cooler #3, 45°F-46°F, walk in cooler is frozen up and time out of temperature can not be determined.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink to entrance to kitchen and cook line.
Employee placed towels on sink. **Corrected On-Site**
Intermediate - Walk-in cooler not maintained in good repair.Walk in cooler number 3 is frozen up. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.
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.
