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 - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Restroom in back kitchen not self closing.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior of bread holding cabinet at cook line, build up of soil residue.
Basic - Time/temperature control for safety food thawed in an improper manner.
Raw chicken gizzards thawing at room temperature. Employee moved to reach-in cooler. **Corrected On-Site**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In chest reach-in freezer, bag of raw chicken gizzards stored over open case of raw fish.
In reach-in cooler in kitchen area, pan of raw shrimp stored over cooked bacon.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In glass door reach-in cooler in kitchen area, shell eggs (73°F - Cold Holding). Manager stated eggs have been in reach-in cooler 5 hours, employee stated cooler does not work. Manager discarded eggs. **Corrective Action Taken**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In glass door reach-in cooler in kitchen area, shell eggs (73°F - Cold Holding). Manager stated eggs have been in reach-in cooler 5 hours, employee stated cooler does not work. Manager discarded eggs. **Corrective Action Taken**
Intermediate - Handwash sink not accessible for employee use at all times.
Towels in handwash sink at cook line. Employee removed towels. **Corrected On-Site**
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.
Cook present during inspection, hired three months per manager, no training.
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.
