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 - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Light shield missing on light fixture near three compartment sink. **Warning**
Basic - Working containers of food removed from original container not identified by common name.
Person in charge labeled container with white like substance stored inside under prep table. **Corrected On-Site** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
More than 15 flies present under three compartment sink and at mop sink. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Banana pudding 50° coleslaw 51° potato salad 50°inside display case front counter. All food stored inside reach in cooler overnight per person in charge. **Warning**
High Priority - Sewage/wastewater backing up through floor drains.
Waste water from three compartment sink is backing up inside floor drain in front of three compartment sink when water turn is on at three compartment sink. Drain plumbing pipes from three compartment sink is draining into mop sink. Sewage draining onto ground outside establishment near rear door. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Banana pudding 50° coleslaw 51° potato salad 50°inside display case front counter. **Warning**
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Alzian Ali cfm expired on 2/26/19 Prometric **Warning**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
Person in charge cleaned inside bottom of reach in cooler on cook line. **Corrected On-Site** **Warning**
Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. 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 paper towels or mechanical hand drying device provided at handwash sink.
No paper towels available at hand wash sink at front counter. **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.
