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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.
Observed approximately 69 dead:
Approximately 10 dead behind the fryers at cook line;
Approximately 2 dead behind the stove by reach in freezer in the kitchen
1 dead behind reach in cooler at cook line
1 dead next to the walk-in cooler in the kitchen
Approximately 5 dead inside the walk-in cooler under the shelves
Approximately 15 dead behind reach in coolers and dressing shelving storage by walk-in cooler in the kitchen
Approximately 10 dead in the dry storage for breading mixes
Approximately 4 dead at soda shelving storage
Approximately 3 dead at front counter where customers pick up the food
Approximately 5 dead behind soda dispenser machine in the expo food line
Approximately 5 dead at drive trough window
Approximately 3 dead at the slushy dispenser machine at the front counter
Approximately 2 dead in the dinning room
1 dead in the soda reach in cooler at the front counter.
1 dead in the gambling machine room adjacent to the dinning room
Basic - Employee with no hair restraint while engaging in food preparation- all employees engaging in food preparation.
Employee with no beard guard/restraint while engaging in food preparation.
Basic - Food stored in a location that is exposed to splash/dust
Black beans container and raw chicken containers stored under leaking pipe in walk-in cooler. Water accumulated on top of the containers.
Basic - Food stored on floor.
Conch salad container stored on the floor in walk-in cooler
Cases of French fries stored on the floor at cook line.
Operator stored properly **Corrected On-Site** **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name.
Cinnamon sugar container not labeled under the prep table in the kitchen. Operator labeled.
High Priority - Dead small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed approximately 5 dead flies inside soda cooler at front counter.
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Rice and bean scoops stored in water at 98° F.
Operator discarded water.
High Priority - Roach activity present as evidenced by live roaches found.
Observed approximately 5 live roaches
1 live at cooking line
1 live under soda reach in cooler at front counter
1 live at the drive through window
1 live in the office adjacent to the kitchen
1 live by reach in freezer in the kitchen
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
Cole slaw (47-49F - Cooling)in display cold holding case at the front counter.
As per operator food prepared and portioned yesterday at 1 pm. Food stored with tight lid. At this rate food didn't reach 41° F within 4 hours.
See Stop Sale
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
sliced cheese (50F - Cold Holding) in reach in cooler in the kitchen; as per operator cheese is received sliced and kept in the cooler for service.
Food out of temperature for less than four hours.
Operator moved food to walk-in cooler. **Corrected On-Site**
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
Cole slaw (47-49F - Cooling)in display cold holding case at the front counter.
As per operator food prepared and portioned yesterday at 1 pm. Food stored with tight lid. At this rate food didn't reach 41° F within 4 hours.
See Stop Sale
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
rice (128-137F - Hot Holding); in the crock pot at food expo line.
As per operator food reheated prior in the microwave.
Food out of temperature for less than four hours.
Operator stirred food. **Corrective Action Taken**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Collard greens cooked on 6/11/22 in walk-in cooler.
Operator date marked.
**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.
