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 - Worn, torn and/or soiled floors/carpeting. Accumulation of food debris on floor of cook line **Warning** - From follow-up inspection 2021-09-30: **Time Extended** - From follow-up inspection 2021-10-05: **Time Extended** - From follow-up inspection 2021-10-06: **Time Extended**
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked plantains in reach-in freezer. Discussed proper food storage. **Warning** - From follow-up inspection 2021-09-30: Raw steak over raw plantains **Time Extended** - From follow-up inspection 2021-10-05: Raw steak over limes in walk-in cooler **Time Extended** - From follow-up inspection 2021-10-06: Raw chicken over uncooked potatoes and limes in walk-in cooler. Discussed proper food storage **Time Extended**
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, potatoes, chicken, and beans in walk-in cooler not date marked from Saturday **Warning** - From follow-up inspection 2021-09-30: **Time Extended** - From follow-up inspection 2021-10-05: **Time Extended** - From follow-up inspection 2021-10-06: Time/temperature control for safety foods in walk-in cooler not date marked. **Time Extended**
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to three compartment sink has water completely shut off. Plumbing missing under handwash sink. Handwash sink of front line and restrooms ran for 2 minutes 85°F **Warning** - From follow-up inspection 2021-09-30: Handwash sink near dish machine. Not water shut off **Time Extended** - From follow-up inspection 2021-10-05: **Time Extended** - From follow-up inspection 2021-10-06: **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.
