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 - Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling tiles above doorway into kitchen and above air conditioning unit in kitchen. **Warning**
Basic - Employee eating in a food preparation or other restricted area.
Employee covered beverage with out a straw open prep table in kitchen. Employee moved beverage. **Corrective Action Taken** **Warning**
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap from missing tiles under screen door in kitchen. **Repeat Violation** **Warning**
High Priority - Pesticide/insecticide labeled for household use only present in establishment.
Can of household bug spray under front counter at register. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
Observed on floor in store room by kitchen 45 droppings. Store room has a door with gap along the bottom. Behind glassfront cooler along floor next to walk in freezer located in kitchen 11 droppings. Operators removed the droppings, cleaned, and sanitized the areas. **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed in kitchen HOT BOX - boiled plaintains (118°F - Hot Holding); stewed chicken (122°F - Hot Holding); stewed fish (125°F - Hot Holding). Per employee in box less than 2 hours. Items moved back to stove to reheat above 165F for proper hot holding. **Corrective Action Taken** **Warning**
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Sanitizer bucket at front counter at 200ppm chlorine. Operator remade bucket to proper 100ppm chlorine. **Corrected On-Site** **Warning**
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Norma Campbell 2/12/2016
PIC Dudley Campbell **Warning**
Intermediate - Spray bottle containing toxic substance not labeled.
Two bottles by hand sink in kitchen with unknown substances. Employee marked bottles. **Corrected On-Site** **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.
