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.
Approximately 10 live flies on walls in kitchen
Approximately 5 live flies on walls in dry storage next to kitchen across from walk in cooler
Approximately 10 live flies on open containers of honey, pancake syrup and corn syrup on shelving in kitchen
Approximately 10 live flies on shelving for spiced over prep table in kitchen
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, pulled pork, raw chicken, coleslaw, sliced roast beef, sliced turkey, cooked potatoes, steak, shredded cheese, sliced cheese, shepherds pie, chicken pot pie, bean soup, ground beef, raw shell eggs, chicken salad, tuna salad, buttermilk (50-55°F). Unable to determine when items went out of temperature. Items discarded. See Stop Sale
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, pulled pork, raw chicken, coleslaw, sliced roast beef, sliced turkey, cooked potatoes, steak, shredded cheese, sliced cheese, shepherds pie, chicken pot pie, bean soup, ground beef, raw shell eggs, chicken salad, tuna salad, buttermilk (50-55°F). Unable to determine when items went out of temperature. Items discarded. See Stop Sale
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At grill station, cooked hamburgers (85°F - Hot Holding). Item prepared less than 2 hours ago. Item reheated to 165°F to hot hold. **Corrective Action Taken**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
