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 - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed pots and pans stored on top storage shelf not inverted next to victory cooler. - From follow-up inspection 2021-07-28: Still observed **Time Extended**
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.
Observed cutting board with cut marks no longer cleanable by steamtable. - From follow-up inspection 2021-07-28: Sri observed **Time Extended**
Basic - - From initial inspection : Basic - Dead roaches on premises.
Observed approximately 20 dead roaches in ceiling light above reach in cooler in kitchen area.
Observed 1 dead roach behind shelf with single service containers in kitchen area
Observed 1 dead roach on expeditor station above steam table in kitchen
1 dead roach on container where cornmeal is stored in kitchen area.
1 dead roach in cornmeal container in storage room separate from kitchen
Approximately 20 dead roaches on floor in dry storage room
- From follow-up inspection 2021-07-28: Observed approximately 10 dead roaches on cook line
Approximately 10 dead roaches by three compartment sink
1 dead roach on expeditor window
2 dead roaches on floor in service area by glass cooler
5 dead roaches on floor by shelf next to victory reach in cooler
2 dead roaches on floor by steamtable in kitchen area
approximately 10 dead roaches on floor in storage room
1 dead roaches on shelf where dry storage is stored in storage room.
Approximately 20 dead roaches in light shield in kitchen area.
5 dead roaches in clean sanitized food container in kitchen
**Time Extended**
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside.
Observed gap at exterior door by storage room. - From follow-up inspection 2021-07-28: Still observed **Time Extended**
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Observed light shields missing from lights in storage area. - From follow-up inspection 2021-07-28: Still observed **Time Extended**
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Observed Pork (61°F - Cooling); Poultry (47-49°F); pickleys (61°F - Cooling); Beef (57-60°F) made on 7/26 in US refrigeration reach in cooler by back door in kitchen area. see stop sale - From follow-up inspection 2021-07-28: Still observed. Stop sale issued
Observed Pork (61°F - Cooling); Poultry (47-49°F); pickleys (61°F - Cooling); Beef (57-60°F) made on 7/26 in US refrigeration reach in cooler by back door in kitchen area. see stop sale **Time Extended**
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed shell eggs being stored over plantain in reach in cooler located at back entrance door.
Observed raw prepped fish over peeled plantains and prepped pickleys.
- From follow-up inspection 2021-07-28: Still observed. **Time Extended**
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found.
Observed approximately 50 live roaches in wall behind victory reach in cooler in kitchen area
Observed 3 live roaches under cooking oil by back door in kitchen area
Approximately 20 live roaches in boxes where cooking oil is stored in kitchen area
Approximately 20 live roaches in faucet box stored on shelf with clean and sanitized utensils next to beverage air reach in cooler in kitchen area
Approximately 20 live roaches in boxes where limes are stored under prep table on cook line
Approximately 10 live roaches in box where salt is kept under shelf where clean and sanitized dishes are stored in kitchen
Observed 1 live roach in clean and sanitized pot stored under shelf where clean and sanitized dishes are stored on cook line.
Approximately 50 live roaches on storage shelf where food items are stored in dry storage room separate from kitchen
3 live roaches in sugar bag in dry storage room separate from kitchen
1 live roach under flour container in dry storage room separate from kitchen
Approximately 10 live roaches in box with open pasta in dry storage room separate from kitchen See stop Sale - From follow-up inspection 2021-07-28: Observed 5 live roaches on walk behind victory reach in cooler by back door
2 live roaches on floor in front of cookline
2 live roaches on floor by three compartment sink
2 live roaches on wall by three compartment sink.
3 live roaches on floor in storage room separate from kitchen.**Time Extended**
**Time Extended**
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Observed Pork (61°F - Cooling); Poultry (47-49°F); pickleys (61°F - Cooling); Beef (57-60°F) made on 7/26 not cooled within 6 hours. **Repeat Violation** - From follow-up inspection 2021-07-28: Still observed did not discard product from stop sale letter on 7/27/2021
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Observed Pork (61°F - Cooling); Poultry (47-49°F); pickleys (61°F - Cooling); Beef (57-60°F) made on 7/26 not cooled within 6 hours. **Repeat Violation** **Time Extended**
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.
