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 - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation** **Warning**
Basic - Observed 1 dead fly in 7oz mayonnaise in reach in cooler on cook line,
Observed 3 dead flies on 6 slices of cheese in reach in cooler on cook line.
See stop sale on both food item. Employee discarded.
Observed less than 10 flies in bar area landing on bar top and trash can.
Observed 1 dead inside the front reach in cooler counter. **Admin Complaint**
Basic - Working containers of food removed from original container not identified by common name.
Container with flour no label **Repeat Violation** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed 1 live on bag of tostadas.
Observed 6 live on seasoning container in dry storage shelf stored across three compartment sink.
Observed more than 20 live on top of 50 lb bag of onions
Observed more than 10 live on beer cases.
**Repeat Violation** **Admin Complaint**
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
No parasite letter provided for conch. **Repeat Violation** **Admin Complaint**
High Priority - Stop Sale issued due to adulteration of food product.
7oz Observed 1 dead fly in mayonnaise in reach in cooler on cook line,
6 slices Observed 3 dead flies in cheese in reach in cooler on cook line.
See stop sale on both food item. Employee discarded. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Reach in cooler in cook line: raw liver (46°F); raw chicken (47°F) per cook was placed in unit an hour ago, advised to move to walk in cooler for fast chili. **Repeat Violation** **Admin Complaint**
Intermediate - Manager or person in charge lacking proof of food manager certification.
** No manager certificate available. Spoke with jasmine on of the manager said will speak with other partner, not sure if they have it. Repeat Violation** **Repeat Violation** **Admin Complaint**
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine kit. **Repeat Violation** **Warning**
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
Hot water 91°F. At hand sink and three compartment sink. **Warning**
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.
