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 tile missing. Front counter steam table- observed ceiling tile missing, damaged and soil directly over steam table where TCS Food is being served. Fiberglass where ceiling tile missing is soiled and damaged over steam table.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen cook line prep table- observed employee Mountain Dew and hot beverage on prep table next to cutting board. Employee removed beverages. **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen cook line prep table- observed 5 gallon bucket of dirty water with ladle, whisk, grill fork, large service spoon inside. Water temperature 82°F.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Fry counter steam table- observed 5 flies flying over hot holding TCS food items. Observed 3 Landing on single service Togo containers and front counter sneeze guard counter top.
Dry storage hallway at men and women restroom- observed 2 flies flying and landing on cases of c&c soda and nestle water on dry storage shelf.
Main kitchen 3 compartment sink- observed 12 flies flying around and landing on pots inside 3 compartment sink and inside trash can of rice.
Main kitchen cook line prep table- observed 3 flies flying over prep table and landing on cutting board, cut onions, carrots, cut potatoes and cooked pork is being prepared. See Stop Sale.
Main kitchen dry storage area at rear exit area- observed 4 flies flying around dry storage shelf where cases of single service items being stored.
High Priority - Stop Sale issued due to adulteration of food product.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area
Main kitchen cook line prep table- observed 3 flies flying over prep table and landing on cutting board, cut onions, carrots, cut potatoes and cooked pork is being prepared. See Stop Sale.
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Main kitchen cook line prep table- observed chlorine sanitizer solution reading 200ppm. Operator discarded sanitizer solution and replaced with new sanitizer solution reading 50ppm. **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.
