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 - Bowl or other container with no handle used to dispense food. Main kitchen at prep table- 2 ounce container with no handle inside bowl of raw marinated chicken. Operator removed container. **Corrected On-Site** **Warning**
Basic - Dead roaches on premises.
Main kitchen employee restroom- observed approximately 25 dead roaches on the floor at inside corner of door. **Warning**
Basic - Exterior door has a gap at the threshold that opens to the outside. Main kitchen exit door- observed 3-1 inch openings at bottom of door. **Warning**
Basic - Food stored on floor. Main kitchen rear hallway- observed 2 cases of raw chicken stored on floor. Operator removed cases of raw chicken from the floor. **Corrected On-Site** **Warning**
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen reach in cooler- employee bottle of juice inside cooler. **Warning**
High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Main kitchen- observed employee enter through rear entrance of main kitchen grab Togo container of food sitting on top of open container of beans and rice without gloves or washing hands. **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Main kitchen at 3 compartment sink- observed 3 flies flying under 3 compartment sink. **Warning**
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Main kitchen stove- observed 2 plastic bags on top pot of turkey cooking. Operator removed plastic bags. **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
Main kitchen rear hallway exit area- observed 3 live roaches crawling on floor around 2 cases raw chicken stored on floor.
Main kitchen employee restroom/located in kitchen - observed 2 live roaches crawling on floor.
Dry storage area at deep freezer/located in kitchen - observed 2 live roaches crawling on floor. **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Main kitchen at 3 compartment sink- bucket stored inside HWS. Operator removed bucket. **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.
