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 beverage container on a food preparation table or over/next to clean equipment/utensils.
- open mandarin soda on metal prep table **Corrected On-Site**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- cellphone on purple case on dry storage shelf
Basic - Food stored in a prohibited area.
- reach in cooler in dining area. Inspector advises that it needs to have a lock to control access or be moved
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- tongs sitting in chip bin
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
- by Walk in cooler
Other observances:
- floor soiled in kitchen
- cracked tiles in various locations
- walls stained/ soiled
Intermediate - Accumulation of food debris/grease on food-contact surface.
-interior of reach in cooler
- metal prep tables in kitchen used to cut raw meat
- cutting boards
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.