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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverages on prep table near hand wash sink at servers station.
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed in walk in cooler and reach in cooler. **Repeat Violation**
Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Observed soiled floor behind fryer and stove.
Observed soil on back kitchen walls.
Behind three compartment sink wall.
Ceiling in disrepair/missing in storage room for bag in box soda machine.
Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers on prep line. Operator corrected during time of inspection. **Corrected On-Site**
Basic - Soil residue build-up on nonfood-contact surface.
Exterior of flour bins in dry storage room by dish area.
Exterior of fan In dish room area dust/debris.
Hood filters soiled above cooks line
Observed fan covers soiled/ build up In walk in cooler.
Observed walk-in cooler gasket soiled.
Observed chest freezer gasket soiled. **Repeat Violation**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth on stove top. Observed operator removed during time of inspection. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food.
Observed raw beef over bean sprouts. Operator moved raw beef during time of inspection.
**Corrected On-Site**
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.
Sanitizer Bucket (Chlorine 200+ppm, 100ppm). Operator remade at time of inspection. **Corrected On-Site**
Basic - Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed interior of ice machine visibly soiled. **Repeat Violation**
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Sanitizer Bucket (Chlorine 200+ppm, 100ppm). Operator remade during inspection. **Corrected On-Site**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marks on breaded chicken, cooked beef, cooked chicken wings and ect. Throughout walk-in cooler.
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.
