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 - Dead roaches on premises. 1 dead roach observed in prep are next to water heater. 1 dead roach observed in corner of hall way next to back door. Operator removed **Repeat Violation** **Warning**
Basic - Dead rodent present. 1 dead rodent observed trapped in control device in dry storage room located through walk in cooler room. Walk in cooler room is located down hall way past restrooms. Control device located on floor underneath rack holding rice. Walk in cooler room holds 2 chest freezers walk in cooler room and dry storage. Employee removed control device. **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Approximately 10 live small flying insects observed landing on unwashed scallions in walk in cooler room.
Approximately 5 live small flying insects observed landing on cardboard boxes holding wrapped single service items in walk in cooler room **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 10 rodent droppings observed in walk in cooler room in cardboard tray of green beans **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door stainless in kitchen:; cheese (53°F - Cold Holding); cooked beef (55°F); cooked fish (55°F). Unit has an ambient temperature of 56°F. Employee states items have been in unit for approximately 3 hours. Employee moved items to walk in cooler
raw beef (60°F) located in prep area. Multiple boxes of raw animal items stacked up waiting to be prepped on food saw. Employee states items have been out for 30 minutes. Discussed proper preparation procedures for bulk food
**Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked items in walk in cooler not date marked. Employee states items were prepared yesterday **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.
