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 - In-use knife/knives stored in cracks between pieces of equipment. Knife between cooler and steam table p, knife was removed placed to be washed **Corrected On-Site** **Warning**
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
In dining room, metal framing for drop ceiling rusted **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
Observed 3 live on box of sealed box of tortillas next to warmer at end of cookline. Manager voluntarily discarded tortillas, roaches were killed. Surface was cleaned and sanitized
Observed 1 live roach on wall by where bag in box soda syrup is stored. Roach was killed wall was cleaned and sanitized
Observed 1 live roach in between small gap of concrete wall behind glass door cooler at end of cookline.
**Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Glass door: raw mahi (46°F); raw tilapia (46°) items in unit less than 1 hr per manager, more ice added to help quick chill.
bottom portion: shredded cheese (49°F); Cooked wings (49-50°F) raw burgers (49°F); raw chicken (49-50°F);
Per manager, items in unit less than 3 hrs, items came from walk in cooler prior. Items moved back to walk in, and placed on ice to quick chill.
**Corrective Action Taken** **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.
