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 - Build-up of mold-like substance on nonfood-contact surface. Underside of the line make cooler - From follow-up inspection 2020-03-06: **Time Extended**
Basic - - From initial inspection : Basic - Equipment in poor repair. Hot wells ; chicken (110-125°F - Hot Holding); pork (110-125°F - Hot Holding) unit is not operating - From follow-up inspection 2020-03-06: **Time Extended**
Basic - - From initial inspection : Basic - Food stored on floor. In several areas of the restaurant front counter, stock room , **Repeat Violation** - From follow-up inspection 2020-03-06: **Time Extended**
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Heavy build up on the cart and also on the fire sprinkler - From follow-up inspection 2020-03-06: **Time Extended**
Basic - - From initial inspection : Basic - Large amount of unused equipment/supplies present. Small dish washer not hooked up , slicer not used, grill drawers damaged and not in use - From follow-up inspection 2020-03-06: **Time Extended**
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At the ice machine **Warning** - From follow-up inspection 2020-03-06: **Time Extended**
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Sprayer at the scrap sink is cut off - From follow-up inspection 2020-03-06: **Time Extended**
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Avocados in the make cooler with stickers still present - From follow-up inspection 2020-03-06: **Time Extended**
Basic - - From initial inspection : Basic - Reach-in cooler gasket torn/in disrepair. Small line cooler gasket is ripped main line cooler - From follow-up inspection 2020-03-06: **Time Extended**
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Under the dish machine - From follow-up inspection 2020-03-06: **Time Extended**
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ no certified food manager present - From follow-up inspection 2020-03-06: **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.
