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 - Floor tiles missing and/or in disrepair and/or in disrepair. Observed broken/missing tiles in front of walk-in cooler and 3 compartment sink holding standing water.
Basic - Garbage on the ground and/or pad around dumpster. Observed garbage on ground on and around dumpster pad and on the ground outside of the dumpster cage.
Basic - Raw fruits/vegetables not washed prior to preparation. Observed onions being peeled before washing. Spoke to operator about proper washing befor processing. **Corrective Action Taken**
Basic - Single-service articles improperly stored. Observed single use paper cups stored on the floor in dry storage area. Operator rearranged at time of inspection. **Corrected On-Site**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Steamed yucca on the steam table at 117°F, per operator has been there approximately 20 minutes, operator returned to the stove and reheated to 185°F. **Corrected On-Site**
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no Chlorine test kit for dish machine, inspector provided for testing.
Intermediate - Spray bottle containing toxic substance not labeled. Observed two spray bottles with the wait staff that were not labeled, per operator, they are sanitizer, operator labeled at time of inspection. **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.
