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
Basic - Equipment in poor repair. Cracked containers in walk-in cooler, on front line, etc. Nonfood grade bags used in direct contact with cabbage in walk-in cooler. Torn gasket at reach-in cooler on front line, walk-in freezer in interior of restaurant, and walk-in cooler exterior of restaurant.
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Large holes in exterior wall isolating equipment storage, etc. cove molding missing near back exit. Ceiling tile missing near dry storage area.
Basic - Soil residue build-up on nonfood-contact surface. Exterior of sugar containers in dry storage soiled. Soiled shelving near three compartment sink. Exterior of equipment on cooks line grease build up. Soiled exterior of reach-in cooler in kitchen. **Repeat Violation**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table near front line. Operator placed in sanitizing solution at time of inspection. **Corrected On-Site** **Repeat Violation**
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer for walk-in cooler interior of restaurant. Operator placed ambient thermometer in walk-in cooler at time of inspection. **Corrected On-Site**
Intermediate - Required employee training expired 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.