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 - Build-up of food debris, dust or dirt on nonfood-contact surface. Interior of back door has build up of black food and debris buildup **Warning**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two stacks of Five gallon buckets stored in back hallway not inverted. Corrected on site **Warning**
Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Two partially smoked cigarettes on kitchen floor. **Repeat Violation** **Warning**
Basic - Grease accumulated on kitchen floor and/or under cooking equipment, grease and food debris build up under cooking equipment on cook line. **Repeat Violation** **Warning**
Basic - Soil residue build-up on nonfood-contact surface. Shelves above three compartment sink have dust and debris build up. Exterior of equipment. Kitchen has build up of dirt and debris.**Repeat Violation** **Repeat Violation** **Warning**
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee stated establishment was currently using chlorine at three compartment sink. Sanitizer in three compartment sink tested 0 ppm. Operator added chlorine, retested 100 ppm. **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Raw ground beef stored over cheese in walk-in cooler. Corrected on site **Repeat Violation** **Warning**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Build up of food debris on the interior of reach in cooler in kitchen. **Repeat Violation** **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ two servers, four cooks all handling food, no Certified Food Manager present. **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.
