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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
White defector inside ice Machine in kitchen, also in ice machine in wait station **Warning**
Basic - Dead roaches on premises.
2 dead roaches on floor near hand sink in box soda station
2 dead roaches in employee locker area
1 dead roach on floor near prep table in kitchen **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Personal Gatorade on shelf next to grill, moved **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
1 live roach crawling on floor in walk way between Salad cooler and prep table.
10live crawling under reach in cooler dessert cooler **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Turkey 57° stacked to high removed top half to place in walk in cooler **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
burger 119°-122° on flat top grill in water , manager moved to stove to reheat **Corrective Action Taken** **Warning**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitation solution over 200 ppms started to bleach strip. **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
At bar hand sink near employee station, employee provided paper towels **Corrected On-Site** **Warning**
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jessica hired 6 moths ago **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.