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.
1 live fly on cinnamon fried tortilla at the end of cook line, see stop sale
3 live flies on prep table in front of tortillas, at the end of cook line.
5 live flies on prep table next to steam table.
1 live fly on sheet rack with sweet potatoes next to steam table, see stop sale.
Approximately 30-50 live flies on each power cables at 12 bar lights.
Approximately 2-4 live flies on 16 dining tables inside dining room, windows and bar open to the outside no air curtains or any other protection from vermin entering the dining and bar area.
1 live fly on inspectors visor.
7 live flies on bus cart in dining room.
1 live fly on cutting board at cook line.
5 live flies on prep table across ice machine. **Repeat Violation**
High Priority - Raw chicken and fish stored over ready-to-eat cooked chicken on speed rack in walk in cooler.
Operator placed cooked chicken on top. **Corrected On-Site** **Repeat Violation**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
1 live fly on tortilla next to cook line.
1 live fly on sweet potatoes next to steam table in kitchen.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Chicken 62°F, precooked yesterday, at room temperature next to cook line Chef Blue stated removed from temperature control 2 hours ago.
Chicken was immediately placed in the oven to cook.
Coleslaw 50°F in wait station not on ice. Cook stated less than 2 hours.
Cook placed on ice. **Corrective Action Taken**
High Priority - Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above.
Chicken and mushrooms 110°F, cook stated cooked less than one hour ago.
Mushrooms were reheated to 200°F, chicken reheated to 174°F. **Corrected On-Site**
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.
