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 - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed a cooking utensil stored on a soiled gas line. Manager removed item to the dish area the clean and sanitize. **Corrective Action Taken**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the fire extinguisher pipes in the exhaust hood heavily soiled with grease.
Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken and beef thawing at room temperature on a prep table. Operator returned all items to refrigeration to properly thaw. **Corrected On-Site**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed solution at 0ppm chlorine.
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in the reach-in cooler. Employee rearranged for proper storage. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef stored over raw fish in the reach-in freezer. Employee rearranged items for proper storage. **Corrected On-Site**
High Priority - Rodent activity present as evidenced by rodent droppings found.
Observed 10 rodent droppings in the storage area behind the chest freezer.
Observed 4 rodent droppings behind the ice machine near the rear kitchen door.
Observed 1 rodent dropping under a shelf storing bottled water in the store room and 1 rodent dropping under a shelf holding single use items in the same store room.
Intermediate - Handwash sink used for purposes other than handwashing. Observed a stainless steel scrubber in the hand wash sink in the kitchen. Operator removed scrubber. **Corrected On-Site**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Martha is lacking food handler training.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in the walk-in cooler. Cooked pasta, cooked chicken, and prepared rice not date marked. Per the operator the items were prepared yesterday. Employee added date-marks to items. **Corrected On-Site**
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at the Hand wash sink next to the cookline. **Repeat Violation**
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.
