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.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger stored on top of cooked pork in 1 door glass next to triple sink. Operator reorganized **Corrected On-Site**
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 37 rodent droppings observed in AC storage room located in prep area directly next to cook line.
Observed approximately 10 rodent droppings located on ground under storage rack next to back door. Storage racks holds onions, cutting boards and rice.
Approximately 10 droppings observed in corner of main kitchen to the right of hand wash sink directly behind register
Operator is working on cleaning and sanitizing areas at time of inspection
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shells eggs stored at room temperature. No other control on eggs. Observed eggs for 1 hour. Discussed with operator. Operator placed in reach in **Corrective Action Taken**
Intermediate - Handwash sink not accessible for employee use at all times. Pan stores in Hand wash sink on cook line. Operator removed **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.
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Located at hand wash sink directly behind register
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.
