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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee beverage cup on front counter next to draft beer station.
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Observed front door of establishment kept open during operation. Door does not close after each customer.
Basic - Raw fruits/vegetables not washed prior to preparation.
Observed oranges not washed prior to making fresh squeezed orange juice at front counter.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed about 8 landing on oranges on rack at fresh squeezed orange juice machine
3 landed on the interior of clean blender lid
2 landed on in use cutting board at front counter
10 flying around open trash can at front counter
2 landing on prep table in the kitchen
2 on clean sanitized pans on dish draining shelf at the ware washing area
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed exterior of fresh squeezed orange juice machine soiled with dust.
Intermediate - Handwash sink used for purposes other than handwashing.
Observed jug and knife stored in hand wash sink at front counter. Observed hand wash sink used as a dump sink.
Observed employee rinse jugs at hand wash sink.
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/ Observed four employees engaged in food preparation and no manager on duty. CFM arrived about 45 mins after inspection started, **Corrected On-Site**
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.
