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 - Bowl or other container with no handle used to dispense food. At container of sugar, scoop with handle broken off in bin. Scoop removed. **Corrected On-Site**
Basic - Dead roaches on premises.
1 dead roach in crushed ice in crushed ice machine, ice discarded See Stop Sale
Approximately 10 dead roaches on cookline cabinet under hand sink
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At ice cream station. Ice cream scoops stored in room temperature standing water. Scoops removed to dishroom **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Bottle of oil on cookline. Operator labeled **Corrected On-Site**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Approximately 5 live flies on wall at bread station
Approximately 5 live flies in cloth napkins wrapping water pitchers
Approximately 5 live flies inside bag of bread
Approximately 20 live flies at dirty glass racks in dish area separate from kitchen
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
At crushed ice machine, 1 dead roach in ice. Ice discarded. See Stop Sale
At bread station, approximately 5 live flies inside bread bag. Bread discarded. See Stop Sale
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At cookline reach in cooler, snails (45-48° - Cold Holding). Item held in cooler greater than 4 hours. Item discarded. See Stop Sale
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand splash across from bar area and cookline
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.