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 - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
-Observed soiled cardboard on floor in ware wash area in kitchen.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
-Observed employee beverage stored on counter in kitchen.
Basic - No suitable facilities provided to store employee clothing and other possessions.
-Observed employee bags, purses, cell phones stored throughout kitchen.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
-Observed approximately 20-30 live flies near mop sink and on walls across from three compartment sink in kitchen. No food contact.
-Observed 2 live flies landing on bread rolls in kitchen.
High Priority - Pesticide/insecticide labeled for household use only present in establishment.
-Observed can of Raid stored on rack holding single use utensils in kitchen.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
-Observed Beef/chicken patties (108-130°F - Hot Holding) in front counter unit. Operator states holding for 2 hours, instructed to reheat foods to 165 F.
-Observed cooked salt fish (118°F - Hot Holding); corn (112°F - Hot Holding) in steam table in kitchen. Operator states holding less than four hours, instructed to immediately reheat all foods to 165 F.
Intermediate - Handwash sink not accessible for employee use at all times.
-Observed hand wash sink blocked by large spoon and container holding prepped turkey wings in kitchen. Operator instructed to unblock all sinks during inspection.
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.
