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 - - From initial inspection : Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed plastic container with cook oil and plastic container with malanga stored on floor kitchen. **Corrected On-Site** - From follow-up inspection 2019-07-11: Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed plastic container with cook oil located storage area. **Time Extended**
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2019-07-11: Cutting board has cut marks and is no longer cleanable. **Time Extended**
Basic - - From initial inspection : Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Observed hand wash sink, prep sink and three compartment sink kitchen area. **Warning** - From follow-up inspection 2019-07-11: Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Observed three compartment sink kitchen area. **Time Extended**
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Warning** - From follow-up inspection 2019-07-11: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Located storage area. **Time Extended**
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located kitchen and front counter area. **Corrective Action Taken** **Warning** - From follow-up inspection 2019-07-11: Wet wiping cloth not stored in sanitizing solution between uses. Located kitchen and front counter area. **Time Extended**
Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning** - From follow-up inspection 2019-07-11: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Time Extended**
Intermediate - - From initial inspection : Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning** - From follow-up inspection 2019-07-11: Interior of reach-in cooler soiled with accumulation of food residue. Located storage area. **Time Extended**
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.