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 - Interior of microwave soiled with encrusted food debris.
1) Observed interior of all microwave soiled.
2) Observed interior of all reach in cooler soiled
3) Observed interior of ice machine soiled**Repeat Violation** **Repeat Violation**
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee beverages stored in flip top reach in coolers on cookline
Basic - Time/temperature control for safety food thawed at room temperature.
Observed bust pans with frozen foods thawing at room temperature under storage shelf next to storage room. Operator removed and placed in walk in cooler. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.
Observed salt in clear container with no label on prep table by handwash sink in kitchen
High Priority - Rodent activity present as evidenced by rodent droppings found.
Observed approximately 50 rodent droppings on floor where pots, pans, food containers are stored in storage room next to kitchen
Approximately 10 dropping on shelf where single service containers are stored in storage room next to kitchen
Approximately 10 droppings on floor under shelf next to storage room where bust pans of frozen foods were stored in kitchen
Approximately 20 droppings under three compartment sink across from cookline
1 dropping on drain board on three compartment sink in kitchen
Approximately 20 droppings under dish machine close to kitchen.
Approximately 10 droppings under shelf where clean and sanitized dishes are stored next to mop sink by walk in coolers
5 dropping on shelf where clean and sanitized dishes are stored next to mop sink close to kitchen
Approximately 20 droppings on floor under shelves in dry storage room separated from kitchen
5 droppings on containers that has seasoning mix in dry storage room separate from kitchen
1 dropping on box of seasoning mix in dry storage room separate from kitchen
Approximately 10 under shelve where onions are stored in from of walk in cooler and freezer by back door
2 droppings if front of two burner stove on cookline
Approximately 20 under prep table next to prep sink by cookline
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Observed handwash sink next to three compartment sink with no paper towels
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.
