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 - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Ceiling in kitchen/prep area, painted insulation. Insulation is in poor condition and falling.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In reach in cooler, pork (64°F - Cold Holding); cheese (54°F - Cold Holding). Undetermined amount of time. Operator states she purchased and placed in cooler. Operator states due to nature of establishment, I.e. bar, she only turns on cooler days of Business. Cooler ambient temperature at this time 48F
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer. Raw chicken over raw fish.
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 15 dry dropping on top of waster heater, 20 in wall of storage closet, 20 behind cooler at bar, 3 behind juke box and 2 behind atm machine.
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. In reach in cooler, pork (64°F - Cold Holding); cheese (54°F - Cold Holding). Undetermined amount of time. Operator states she purchased and placed in cooler. Operator states due to nature of establishment, I.e. bar, she only turns on cooler days of Business. Cooler ambient temperature at this time 48F
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheese in cooler, queso fresco.
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.