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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed food plates and bowls at sever station, cook line, and dish draining rack not inverted. - From follow-up inspection 2021-03-31: Observed bowls and plates not stored inverted at server station and cook line. **Time Extended**
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water.
Observed standing water on dry storage floor. - From follow-up inspection 2021-03-31: Observed standing water on floor in dry storage area. **Time Extended**
High Priority - - From initial inspection : High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Observed servers handling dirty plates then touch condiments and clean plates.
Operator advised to encourage hand washing after touching soiled or dirty plates before touching food or clean plates. - From follow-up inspection 2021-03-31: Observed server sanitizing hands without washing hands after touching dirty plates. Operator advised servers to use proper hand washing techniques. **Time Extended**
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Food stored in ice used for drinks. See stop sale.
Observed a can of soda stored in drink ice in ice machine. - From follow-up inspection 2021-03-31: Wait station - milk 52-56° F. Stop sale issued because milk was held overnight in the reach cooler at the wait station.
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products.
Observed thermometer that checks only food surface. - From follow-up inspection 2021-03-31: Observed probe thermometer with increments of 50°F. advised operator to get probe thermometer with smaller numerical increments. **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.
