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 - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils next to the steam table in water at 112°F. The manager took the utensils to the dish washing area to clean and sanitize. **Corrective Action Taken**
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. The employee cleaned and sanitized the microwave during the inspection. **Corrected On-Site**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
1. Observed over 100 small flies on the wall and boxes under a prep table holding boxes of onions, sweet potatoes, and yellow yams. The flies were landing on the onions and on the boxes holding the other vegetables as well as the underside of the table and the wall above the prep table. The manager removed the box of onions and took it outside.
2. Observed over 10 small flies flying around and landing on spice containers, boxes of flour and single service items, and an open container of coffee on a shelf above a flip top cooler. Flies also landing on the wall above the flip top cooler.
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw fish in the Europa glass door cooler. The employee rearranged the items for proper storage. **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing. Observed a bowl with soiled wiping cloths in the rear kitchen hand wash sink. The employee removed the pan. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks in the kitchen. The manager provided napkins for both sinks. **Corrected On-Site**
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Observed the establishment has no chlorine. The manager acquired chlorine during the inspection. **Corrected On-Site**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
1. Observed in the flip top cooler, chicken stock not date marked. Per the employee the item was made yesterday. The employee added a date mark.
2. Observed in the Coca Cola cooler, jerk marinade not labeled, per the employee the item was made yesterday. The employee added the date mark. **Corrected On-Site**
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.
