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 - Dead roaches on premises.
1 dead roach on seal of chest freezer across back door.
20+ dead roaches under air conditioning next to upright freezer in back room.
20+ dead roaches under refrigeration at cook line **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Pork stew 10:30 (90°F-98°F - Cooling); pork stew 11:05 (80°F-91°F - Cooling) deep container stacked on top of each other. Stew was cooked 5 hours ago. **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Pork stew 10:30 (90°F-98°F - Cooling); pork stew 11:05 (80°F-91°F - Cooling) deep container stacked on top of each other. Stew was cooked 5 hours ago. **Warning**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw beef over vegetables in upright freezer in back room. **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
3 live roaches on the floor under triple sink / kitchen, next to two buckets of unpeeled plaintains.
3 live roaches under hand washing sink next to triple sink.
2 live roaches on clean lids on shelf next to hand sink in kitchen. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Fish 99°F on prep table in kitchen cooked more than 4.5
Hours ago.
Hot dogs 45°F, in refrigerator over night.
Ambient temperature in cooler 45°F. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Plantains cooked 70°F, on a shelf at cook line for less than one hour.
Cook placed plaintains in refrigerator.
Hot dogs 45°F, in refrigerator over night.
Ambient temperature in cooler 45°F.
See stop sale **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Collard greens (70°F - Hot Holding); boiled eggs (78°F - Hot Holding); stew (80°F - Hot Holding) cook stated for less than one hour. Steam table not turned on.
Cook turned steam table on .
Fish 99°F on prep table in kitchen cooked more than 4.5
Hours ago.
See stop sale **Corrective Action Taken** **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
In kitchen.
Operator provided. **Corrected On-Site** **Warning**
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.
