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 - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle using with flour. The operator removed the bowl. **Corrected On-Site**
Basic - Food not stored at least 6 inches off of the floor. Observed tortilla chips stored on the floor at the drink station. The operator removed the chips. **Corrected On-Site**
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed the front door was left open with flies inside the establishment.
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floor by the drink station and kitchen area.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 10 flies in the new added bar area. Some of the flies landed on the plate with sugar and chili powder. Also approximately 5 flies in the drink station area where servers picking up foods from the kitchen.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (53°F - Cold Holding); cheese (56°F - Cold Holding); pico de Gallo (53°F - Cold Holding); raw fish (53°F - Cold Holding) at the reach in cooler by the kitchen. The operator mentioned they prepared all items at 14:00. They moved all items to another cooler. **Corrective Action Taken** **Repeat Violation**
Intermediate - Handwash sink not accessible for employee use at all times. Observed food trays and dirty towels stored inside the hand wash sink by the server station area. Advised, the manager removed the trays. **Corrected On-Site**
Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed the establishment added a new bar area without submitting a plan.
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.
