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 - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed a mold-like growth on the floor, ceiling, and fan shroud in the walk-in cooler. **Warning**
High Priority - Food with mold-like growth. Observed in the walk-in cooler a open can of ketchup with mold-like growth on the outside and inside. See stop sale. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
1. Observed 30 rodent droppings on the floor under a prep table on the cook line in the kitchen and 30 under cooking equipment on the cook line in the kitchen.
2. Observed approximately 10 rodent droppings on the floor under a dry storage shelf outside of the walk-in cooler in the kitchen.
3. Observed 5 rodent droppings on the floor a shelf outside the walk-in cooler,in the kitchen.
4. Observed 7 rodent droppings on a low table inthe dry storage area holding bulk containers of flour and breading in the kitchen.
5. Observed 10 rodent droppings on lumber stacked behind the flour and breading containers in the dry storage area outside off of the walk-in cooler and freezer in the kitchen. **Warning**
High Priority - Rodent bait not contained in a covered, tamper-resistant bait station. Observed on the floor at the front counter, cook line, and dry storage areas. **Warning**
High Priority - Rodent burrow or rodent nesting materials present. Observed shredded insulation under two shelves in the dry storage area outside the walk-in cooler and freezer in the kitchen. **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 - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at the sink at the serving line and the cook line. **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.
