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. Both ice machines in need of interiors cleaned due to black mold like substance on interiors.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on dry stock room on top of canned goods, corrected **Repeat Violation**
Basic - Floor not cleaned when the least amount of food is exposed. Floors and walls behind and under equipment and walk in cooler in need of cleaning.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. exterior of cooking and holding equipment in kitchen / food prep areas in need of cleaning. **Repeat Violation**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish washing no machine running at 0 ppm, after new tip un was replaced by dishwasher, was not primed, inspector primed to reach 100 ppm chlorine. **Corrected On-Site**
High Priority - Toxic substance/chemical improperly stored. Spray bottles of cleaning products stored over bag in box in mop sink room. **Repeat Violation**
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Corrected, where in office. **Corrected On-Site**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener soiled.
Interior of reach in cooler on line soiled
Standing water in reach in cooler near cooks line
Cutting boards stained/ soiled. **Repeat Violation**
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. Charles, Shane, Ricky and linsdey, no proof of employee training.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked items in walk in cooler not date labeled.
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.
