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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
-Multiple Employee beverages stored on shelf above food preparation table in kitchen
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
-Observed employee items stored throughout food preparation areas in kitchen.
Basic - Employee with no hair restraint while engaging in food preparation.
-Multiple employees preparing food in kitchen without hair properly restrained.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Gaskets soiled throughout cook line in kitchen.
-Fan cover soiled walk In cooler in kitchen.
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
-Raw Beef over raw shell eggs on shelf in walk in cooler. Operator moved eggs to higher shelf for storage. **Corrected On-Site**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - Spray bottle containing toxic substance not labeled.
-Multiple spray bottles holding chemicals in ware wash area, food preparation area in kitchen without proper labeling.
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.
