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.
2 on glue board by electric panel in dry food storage room.
4 on glue board behind electrical pipe by hot water heater in dry food storage room
1 on glue board behind chest freezer on cook line.
2 on glue board behind three compartment sink in the kitchen area.
Manager discarded all **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In use personal beverage bottles stored with and above food in glass door cooler. **Warning**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack stored on top of rice bag on shelve in dry food storage room. Manager removed. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked turkey 57 cooling overnight,cooked pork 48 cooling overnight, Black beans 50 cooling overnight in glass door cooler **Repeat Violation** **Admin Complaint**
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 turkey 57 cooling overnight,cooked pork 48 cooling overnight, Black beans 50 cooling overnight in glass door cooler **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
1 flying around in the kitchen area. **Repeat Violation** **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
1 crawling on floor by hot water heater in dry food storage room
1 under orange syrup box on floor by dry food storage room entrance in the kitchen area. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
2 rodent droppings on Muellers Elbow noodle box on shelve by hot water heater in dry food storage room.
1 rodent dropping on another box of elbow noodles
2 rodent droppings on floor under cashier counter
Manager cleaned all
**Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Rodent rub marks and present along walls/ceilings.
Gnawing marks and rub marks present by electric panel in the dry food storage room
Gnawing marks on ceiling tiles around electrical pipe
By hot water heater in dry food storage room. **Warning**
Intermediate - Handwash sink not accessible for employee use at all times. Plastic jug stored in hand sink at front counter . Manager removed the jug. **Corrected On-Site** **Warning**
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine **Repeat Violation** **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Intermediate - No soap provided at handwash sink. At hand sink in the kitchen. Manager stocked liquid soap. **Corrected On-Site** **Repeat Violation** **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.
