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 - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation** **Warning**
Basic - Dead roaches on premises.
12 dead behind speed racks in bakery area.
2 dead under prep table in bakery area.
1 dead near prep table on cook line
2 dead near three compartment sink **Repeat Violation** **Warning**
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door located in room where three compartment sink is located. **Warning**
Basic - Working containers of food removed from original container not identified by common name.
Flour, corn starch and sugar in bakery area with no labels. **Repeat Violation** **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
One live near the stove
One live near three compartment sink. Three compartment sink is located different room from kitchen but no door is blocking to access it.
One live near reach in freezer next to back door exit.
Cook killed and clean area. **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
pork (110F); pastor (123F); per cook was heated on stove at 6:30am then put on unit. Advise to reheat food above 165F. Cook advise will do it as soon as the soups are finished reheating on stove top. **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.