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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee watch stored on shelf with dry goods. Purse stored on cases of tomato sauce. Items moved **Corrected On-Site**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Approximately 10 live flies on walls at back door of kitchen next to dish area
Approximately 5 live flies on walls at the mop sink in the dish area
Approximately 10 live flies on storage shelf for pots and pans over the triple sink
2 live flies inside of food storage pan on storage rack over triple sink
2 live flies on napkins stored on rack over triple sink
3 live flies on wall over salad station in kitchen
2 live flies on togo containers on shelf over prep table
Approximately 10 live flies on wall and shelving over prep tables
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area, house dressing (57°F - Cold Holding); cooked eggs (57°F - Cold Holding). Dressing stored in a double pan. Moved to walk in cooler to chill and cold hold. Eggs stored in an over stacked manner. Over stacked portion removed to lower cooler to chill and cold hold. Ice added to remaining portion. **Corrective Action Taken**
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At front line, chicken wings. Sent document
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.
