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.
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm.
Container empty, no spare container available.
Operator set up triple sink with chlorine at 75ppm. **Corrective Action Taken**
High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked.
Left over spit 44°F from yesterday back on cooker, about 3 inches thick.
See stop sale. **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours .
Lemon chicken soup 119°F in steam table, cooked yesterday, in reheating process since 8am this morning, almost 4 hours, at 11:50am.
High Priority - Potentially hazardous (time/temperature control for safety) food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale.
Raw Chicken Skewers 49°F, marinated last night inside a bus bin tightly covered in walk in cooler.
High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
Raw Chicken Skewers 49°F, marinated last night inside a bus bin tightly covered in walk in cooler.
See stop sale
High Priority - Raw chicken over potatoes, lamb and ground beef not properly stored, based upon minimum required cooking temperature in walk-in cooler.
Operator stored in proper order. **Corrected On-Site**
High Priority - Roach activity present as evidenced by live roaches found.
5+ live roaches inside bottom oven at cook line.
2 live roaches on wall under hand wash sink at cook line.
3 live roaches under prep table at cook line.
1 live roach under dish machine.
1 live roach inside rice cooker
1 live roach inside handwash sink on cook line.
No doors separating dish area and kitchen.
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked.
Left over spit 44°F from yesterday back on cooker, about 3 inches.
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 in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours .
Lemon chicken soup 119°F in steam table, cooked yesterday, in reheating process since 8am this morning, almost 4 hours, at 11:50am.
Intermediate - Hot water not provided/shut off at employee handwash sink, because Water draining onto floor surface, from drain pipe at hand wash sink on cook line.
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.
