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 tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and fan soiled with dust in kitchen
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Single door flip top cooler on cook line
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee cup over tortillas in dry storage
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse hanging on dry storage shelf
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
8 flying insects observed at bar. No food contact observed. Observed landing in bar counter top and soda guns. Bar is located next to kitchen
2 flying insects observed in prep area. Not landing
1 fly observed on cook line landing on corn. See stop sale
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. See stop sale. Bottle of tequila and juice stored in drink ice at front counter bar
1 fly observed on cook line landing on corn. See stop sale
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (56°F); raw chicken (50°F); raw fish (45°F). Operator placed in different cooler for quick chill. Cooler has been taken out of service
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Soda guns at bar soiled with mildew
Vegetable bins in walk in cooler soiled with mildew
Beer pitchers at bar sitting in standing water in reach in cooler
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
