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 - Dead roaches on premises. Observed one dead roach at wait station shelf, one dead roach under dish storage shelf at pantry cook line, and approximately seven dead roaches at interior of sanitizer dispenser on cook line. **Warning**
Basic - Holes in or other damage to walls throughout kitchen, ware washing and wait station areas. Observed multiple holes in walls and walls buckling outward. **Repeat Violation** **Warning**
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed porous wood in use at interior of walk in cooler walls. Observed damage to wall at interior of walk in cooler farthest from cook line. **Warning**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed multiple servers handling plated food with barehands. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At walk in cooler for protein, Observed the following temperatures: grouper ; Fish (45°F - Cold Holding), yellow rice ; Plant Foods (46°F - Cold Holding), hot dogs ; Beef (44°F - Cold Holding), rice and vegetables ; Plant Foods (44°F - Cold Holding). **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 11 droppings on lid of sugar bin at wait station, approximately 17 on bottom shelf at dry storage shelf at wait station, approximately 10 on floor under dish storage shelf facing cook line, approximately 55 at shelf above reach in cooler at pantry cook line, approximately 8 on floor under ware washing machine, approximately 16 on top of and behind oven proximal to walk in cooler, approximately 10 on floor under two compartment sink at ware washing area**Warning** **Warning**
Intermediate - Chemical test kit used to ensure proper sanitization of equipment and utensils when using a quaternary sanitizer expired in 2017. **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.
