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.
2 dead roaches in hand wash sink by 3 bay sink in kitchen
5 and small pieces of dead roaches on floor near hand wash sink in kitchen
3 dead roaches in 3 bay sink in kitchen
2 dead roaches near mop sink in kitchen
2 dead roach by garbage can near self service soda machine
2 dead by sitting mop next to office and dry storage **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By flat grill on cook line water at 90F. **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. On cook line gyro (89°F - Hot Holding); sliced gyro (80°F - Hot Holding); grilled chicken (125°F - Hot Holding). Less than 4 hours per employee. **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
4 live roaches under 3 bay sink
1 live roach on hand wash sink in kitchen
2 live roaches near reach in cooler in kitchen
1 live roach under prep table
1 live roach in 3 bay sink in kitchen
1 live roach under flat grill on cook line **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Food rack and squat bottles in hand wash sink in kitchen **Warning**
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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.
