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 - Case/container/bag of food stored on floor in dry storage area. Box of eggplant stored on floor. Manager moved to prep table. **Corrected On-Site** **Warning**
Basic - Dead roaches on premises.
Several ( too many to count )dead roaches and egg casings throughout the establishment
Ac closet by the kitchen door, another ac closet by upright Reach in Cooler in another room, behind and around hot water heater under hand sink by up right cooler.
**Repeat Violation** **Warning**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle in contact with salt **Warning**
Basic - Working containers of food removed from original container not identified by common name.salt in 5 gallon bucket. Manager labeled. **Corrected On-Site** **Warning**
High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked spinach 48 cooling overnight in tightly covered 5 gallon bucket in upright Reach in cooler. **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
3 flying around by the hand sink in the kitchen. **Repeat Violation** **Admin Complaint**
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.cooked spinach 48 cooling overnight in tightly covered 5 gallon bucket in upright Reach in cooler. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Spaghetti 122, legume 89, cooked plantains109 as per manager less than 2 hours. Manager discarded plantains . **Warning**
High Priority - Roach activity present as evidenced by live roaches found.2 live in AC closet by kitchen door, 1 in another ac closet by upright cooler, 10 plus under hand sink by upright cooler in food storage and prep sink room **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both hand sinks. Manager put some napkins. **Corrected On-Site** **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.
