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 - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Sticky traps with dead insects hanging from ceiling over un covered baked bread in bakery area
Basic - Dead roaches on premises.
4 dead roaches behind tilt skillet on cooks line
3 dead roaches in electrical closet
7 dead in electrical box above tilt skillet
15 dead roaches in sticky trap Under dish machine
16 dead roaches under cold side of cooks line
1 dead roach in first aid kit
4 dead roaches under expo table
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to clean utensils on prep table in kitchen. Operator removed **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth wiping cloths all over the kitchen prep area not stored in sanitizer buckets
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Unpackaged chicken over unpackaged beef and pork in walk in freezer
High Priority - Roach activity present as evidenced by live roaches found.
4 live roaches behind tilt skillet on cooks line
2 live in doorway of liquor closet
1 live roach in electrical closet
2 live roaches under cooler on cooks line
1 live roach in bread baking area
High Priority - Rodent activity present as evidenced by rodent droppings found.
8 rodent droppings behind oven on cooks line
20 droppings on floor in electrical closet
2 rodent droppings near sauce table
15 rodent droppings behind oven in bakery
High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Can of wd40 on grill on cooks line. Cook removed **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Strainer in hand wash sink in bar area **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.
