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 - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. This is a repeat violation from 7/8/2021, 2/26/2021. **Repeat Violation**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphones stored on the shelf over the Steam table, the storage rack on the front line over tortillas and mushrooms.
Basic - Time/temperature control for safety food thawed in an improper manner. A package of andouille sausage thawing at room temperature on the bottom shelf of a storage rack on the front line.
High Priority - Dented/rusted cans present. See stop sale. One 106 ounce can of Fronte premium marinara sauce in the dry storage area with a deeply dented and creased side.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (48°F - Cold Holding) in the bottom of the make table on the front line. tuna salad (47°F - Cold Holding) in the small make table in the sandwich station. Operator iced down the out of temperature items. **Corrective Action Taken**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. A mold like substance inside the ice machine. This is a repeat violation from 7/8/2021. **Repeat Violation**
Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink in the sandwich station is blocked with a large measuring pitcher. Operator removed the measuring pitcher from the hand washing sink. **Corrected On-Site**
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Hollandaise sauce is not identified as undercooked on menu.
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training has expired on 12/7/2021.
Intermediate - Spray bottle containing toxic substance not labeled. Hanging from a basket over the three compartment sink. This is a repeat violation from 7/8/2021. **Repeat Violation**
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.
