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 - Floor soiled/has accumulation of debris.
All flooring throughout prep and storage areas, under shelving and around refrigeration and cooking equipment. **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
2 door True - cooked chicken (44-46°F); cooked pork (65-68°F); cooked turkey (50-51°F). Per operator items were cooked last night and held in unit overnight. Observed items in large plastic bins. Reviewed proper cooling procedures. See stop sale. **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs stored over vegetables in Yukon reach in. Operator stored all items properly. **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
Approximately 6 live roaches under table with microwave in prep area.
Approximately 4 live roaches next to small chest freezer in prep area. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Prep area - 2 door Yukon - cheese (60°F); cut lettuce (58°F); raw fish (55-56°F); raw pork (58°F). Per operator items were in unit overnight. Advised operator to refrain from using unit until such time all TCS foods are maintained at 41F. See stop sales.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
2 door True - cooked chicken (44-46°F); cooked pork (65-68°F); cooked turkey (50-51°F). Per operator items were cooked last night and held in unit overnight. Observed items in large plastic bins. Reviewed proper cooling procedures. See stop sale. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Prep area - 2 door Yukon - cheese (60°F); cut lettuce (58°F); raw fish (55-56°F); raw pork (58°F). Per operator items were in unit overnight. Advised operator to refrain from using unit until such time all TCS foods are maintained at 41F or below. See stop sales. **Repeat Violation** **Admin Complaint**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Cookline - chlorine over 200ppm. Reviewed proper procedures for wiping cloths and operator made new solution. Chlorine 100ppm. **Corrected On-Site** **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**
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.
