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 - Employee personal items stored in or above a food preparation area.
Employee cell phone stored stored on cutting board on cook line. Person in charge removed cell phone from cutting board. **Corrected On-Site** **Warning**
Basic - In-use ice scoop stored on soiled surface between uses.
Person in charge removed ice scoop from top of ice machine. **Corrected On-Site** **Warning**
Basic - In-use knife/knives stored in cracks between pieces of equipment.
Person in charge removed knife from between reach in coolers on cook line. **Corrected On-Site** **Warning**
Basic - In-use tongs stored on equipment door handle between uses.
Person in charge removed tongs from oven door handle. **Corrected On-Site** **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Light shield missing on light fixture on cook line. **Warning**
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Unwrapped straws stored on bar counter top. **Warning**
High Priority - Food stored in ice used for drinks. See stop sale.
Bottles of water stored inside ice bin. Ice inside ice bin is served to customers for drinks per employee.
**Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
Marinara sauce 98° on cook line next to flat top grill. **Warning**
High Priority - Raw animal food stored over cooked food.
Containers of raw fish stored over containers with cooked crawfish and cooked mussels inside. Person in charge placed all cooked foods above raw fish. **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
4 live roaches found inside reach in cooler line upper right side near hinge. Reach in cooler in front of fryers.
2 live roaches found inside upper left hand hinge reach in cooler on cook line in front of fryers. **Repeat Violation** **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
Steel scrub pad stored inside hand wash sink on cook line. Person in charge removed steel scrub pad from hand wash sink. **Corrected On-Site** **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.