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.
2 dead roaches inside light shield in dish area.
1 dead roach next to rice cooker at triple sink.
19 dead roaches inside chest freezer next to rice cooker
100+ dead roaches on the floor behind and around of chest freezer next to rice cooker.
1 dead roach inside microwave.
Basic - Interior of microwave soiled with encrusted food debris and dead roaches.
Operator cleaned and sanitized interior of microwave. **Corrected On-Site**
Basic - Potentially hazardous (time/temperature control for safety) chicken thawed at room temperature.
Operator placed in refrigerator. **Corrected On-Site**
High Priority - Raw beef not properly separated from carrots, based upon minimum required cooking temperature in walk-in cooler.
Operator separated properly. **Corrected On-Site**
High Priority - Raw chicken stored over ready-to-eat pasta in white reach-in freezer - not all products commercially packaged. Operator placed chicken on the bottom. **Corrected On-Site**
High Priority - Roach activity present as evidenced by live roaches found.
1 live roach on the floor to entry of kitchen.
8 live roaches on the floor behind chest freezer next to rice cooker, across cook line.
1 live roach on the floor under flip top cooler at cook line.
1 live roach on the floor under grill.
1 live roach in microwave.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to triple sink.
Operator provided. **Corrected On-Site**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - Potentially hazardous (time/temperature control for safety) chicken 1:35 (91°F-105°F - Cooling); chicken at 2:15 (96°F - Cooling) left at room temperature to cool.
Operator stated chicken was cooked around 2hours ago.
Cooked placed in freezer for quick chill. **Corrected On-Site**
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.