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 - Food contaminated by flying insects
Observed numerous amount of live flying insects landing on bag with raw onions . See stop sale. **Warning**
Basic - Food stored on floor.
-Observed bags with onions and containers with pickles stored on kitchen floor.
-Observed cases with food items stored on walk in freezer floor. **Warning**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Observed soiled residue buildup on soda dispenser and counter in dining room. **Warning**
High Priority - Food contaminated by flying insects.
Observed numerous amount of live flying insects landing on bag with raw onions . See stop sale. **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
-Observed approximately 30 live flying insects landing on wall and bag with onions in kitchen. **Repeat Violation** **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
-Observed raw chicken stored over cheese in flip top cooler. Operator removed and stored properly. **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
-Observed 5 live roaches in cabinet underneath Coca-Cola machine in dining room , 2 live roach crawling on wall at cook-line, **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
-Observed approximately 100 rodent droppings in cabinet underneath Coca-Cola machine in dining room area , approximately 15 rodent droppings underneath front counter adjacent to kitchen and approximately 30 rodent droppings underneath food preparation sink. **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
-Observed potato tots hot held at 125 degrees Fahrenheit. Operator instructed to reheat to 165 degrees Fahrenheit. **Repeat Violation** **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
-Observed no paper towels at any hand wash sink throughout establishment. **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.
