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.
1)Observed employee beverage on prep table in front of cookline.
**Warning**
Basic - Food contaminated by flying insects . See stop sale.
Observed 3 live flies landing on tortilla on cookline
Observed 5 flies landing on tortilla chips on cook line see stop sale
Observed 4 live fly in glass case with tortilla chips. See stop sale **Warning**
Basic - Raw fruits/vegetables not washed prior to preparation.
1. Observed employee cutting unwashed avocado by salad station. Operator was advised to washed priduce before cutting.
2. Observed a uncovered container with salt stored underneath food preparation table. **Warning**
Basic - Time/temperature control for safety food thawed at room temperature.
Observed sausage thawing at room temperature by three compartment sink. **Warning**
Basic - Working containers of food removed from original container not identified by common name.
-Observed salt removed from the original container not identified by common name. **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed 4 live flies landing on clean and sanitized dishes and utensils on cookline
Observed approximately 10 live flies in dishwashing area landing on wall and clean utensils.
Ownership 3 live flies landing on tortilla on cookline
Observed 5 flies landing on tortilla chips on cook line see stop sale
Observed 4 live fly in glass case with tortilla chips. See stop sale
Ownership 5 live flies flying around landing on walls and cutting boards in kitchen area
1 live fly landing on single service containers stored on racks above refrigerators in kitchen area.
Observed 4 live flies landing on tables in dining room **Warning**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
-Observed employee touch raw sausage follow by touching flat bread without changing gloves and washing hands. **Corrected On-Site** **Warning**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Food contaminated by flying insects . See stop sale.
Observed 3 live flies landing on tortilla on cookline
Observed 5 flies landing on tortilla chips on cook line see stop sale
Observed 4 live fly in glass case with tortilla chips. See stop sale **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.
