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.
Observed under all prep tables soiled.
Observed gaskets in all reach in cooler and reache in freezer soiled.
Observed grease build up under and between cooking equipments. **Warning**
Basic - Equipment in poor repair.
Observed chest freezer door in poor repair shelf next to prep table with microwave.
Observed both chest freezer doors rusted in kitchen area.
Observed 2 door refrigerator rusted **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Observed utensils stored in standing water at 72°F on table next to microwave **Warning**
Basic - Nonfood-grade bags used in direct contact with food.
- observed cooked rice in microwave stored in grocery bag.
- observed pork stored in black garbage bag in chest freezer. **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth stored on prep table in kitchen area in front of three compartment sink **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
Observed 3 live flies in kitchen area. One landed on container with marinated pork, the other two were flying around. **Warning**
High Priority - Sewage/wastewater backing up through floor drains.
Observed black/gray standing water coming from floor drain in kitchen and prep area covering floor. Observed employee walking through black/gray water by three compartment sink while preparing food. As per operator, black/gray water has been present and coming up in prep area, three compartment sink area and handwash sink area since 9/11/19.
- observed pots and pan stored in same standing water by three three compartment sink.
Black gray water cannot be isolate by three compartment sink, handwash sink and prep area. **Warning**
Intermediate - Handwash sink not accessible for employee use at all times.
Observed handwash not accessible due to black/gray standing water in kitchen area next to three compartment sink. **Warning**
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. **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.