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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2021-08-05: **Time Extended** - From follow-up inspection 2021-08-06: Next unannounced **Time Extended**
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Large gap at exterior back door **Warning** - From follow-up inspection 2021-08-05: **Time Extended** - From follow-up inspection 2021-08-06: Next unannounced **Time Extended**
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on walk in freezer floor causing floor to be extremely slippery **Warning** - From follow-up inspection 2021-08-05: **Time Extended** - From follow-up inspection 2021-08-06: Next unannounced **Time Extended**
Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair. Walk-in freezer floor is in disrepair. Flooring causing a upside V shape **Warning** - From follow-up inspection 2021-08-05: **Time Extended** - From follow-up inspection 2021-08-06: Next unannounced **Time Extended**
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located above dry storage area next to back door **Warning** - From follow-up inspection 2021-08-05: **Time Extended** - From follow-up inspection 2021-08-06: Next unannounced **Time Extended**
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Raw calamari thawing at room temperature **Warning** - From follow-up inspection 2021-08-05: **Time Extended** - From follow-up inspection 2021-08-06: Next unannounced **Time Extended**
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door low top next to fryers:; cooked lamb15 (52°F); cooked fish4 (51°F); cooked meatballs (51°F); butter (48°F). Operator states items have been in unit overnight. Monitored unit for 1 hour with no temperature change. Unit has an ambient temperature of 51°F. **Warning** - From follow-up inspection 2021-08-05: **Time Extended** - From follow-up inspection 2021-08-06: Operator failed to discard items that were stop sale at initial inspection. Items located in 2 door stainless reach in next to fryer at 80°F. Unit was turned off and had an ambient temperature of 80°F**Admin Complaint** **Admin Complaint**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door low top next to fryers:; cooked lamb15 (52°F); cooked fish4 (51°F); cooked meatballs (51°F); butter (48°F). Operator states items have been in unit overnight. Monitored unit for 1 hour with no temperature change. Unit has an ambient temperature of 51°F. See Stop Sale
Cook line drawers: raw salmon (57°F); gyro meat (71°F); raw chicken (65°F-69°F). Operator states items have been in drawers for 2 hours. Operator moved items to walk in cooler and called for service **Warning** - From follow-up inspection 2021-08-05: **Time Extended** - From follow-up inspection 2021-08-06: Items stored in unit at 80°F. Unit has an ambient temperature of 80°F Operator states that items were moved to cooler while other units were being cleaned and unit was turned off **Admin Complaint**
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Mihail Pascari 5-15-15 **Warning** - From follow-up inspection 2021-08-05: **Time Extended** - From follow-up inspection 2021-08-06: Next unannounced **Time Extended**
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2021-08-05: **Time Extended** - From follow-up inspection 2021-08-06: Next unannounced **Time Extended**
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter being held at room temperature. Provided TPHC form for operator. Discussed TPHC with operator **Warning** - From follow-up inspection 2021-08-05: **Time Extended** - From follow-up inspection 2021-08-06: Next unannounced **Time Extended**
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2021-08-05: **Time Extended** - From follow-up inspection 2021-08-06: Next unannounced **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.
