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.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed approximately 15 live flies in the dining room landing on windows and window ledges.
Observed approximately 5 live flies flying throughout the dining room and not landing.
Observed approximately 2 live flies in the men's bathroom landing on counters.
Observed approximately 3 live flies in the back storage area landing on shelving where single service bags are kept.
Observed approximately 2 live flies in the kitchen area flying throughout the kitchen and not landing.
Observed approximately 3 live flies landing on the back door.
Observed approximately 4 live flies landing on the walls of the mop sink area.
Observed approximately 5 live flies landing on the walls and desk in the manager office with door open to the kitchen.
High Priority - Raw animal food stored over ready-to-eat food.
Observed raw chicken patties and raw chicken nuggets stored over cooked onion rings in the low boy freezer next to the fryers.
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed sliced tomatoes, sliced cheese and cut lettuce being used with time as a public health control.
Emailed operator written time procedures. **Corrective Action Taken**
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.
