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 inside flour in bulk container
2 dead roaches under rack with single service items in dinning room.
2 dead roaches inside container that have single service items in dining room.
1 egg sack in rack at cook line that have cooking wines
2 egg sacks in back of reach in freezer.
Total = 5 dead roaches
3 egg sacks **Warning**
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Cheese cakes , chocolate cake, tiramisu stored at reach in cooler in front. **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.Raw chicken tenders over pasta at reach in freezer. **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
1 live roach crawling on table that have pizza boxes at dinning room.
3 live roaches crawling in between covered pizza boxes at dinning room.
5 live roaches crawling on linguine packs stored in rack at dinning room.
2 live roaches inside single service to go containers.
15 live roaches crawling on wall behind pizza boxes at dinning room.
2 live roaches crawling at wall behind coke litters .
1 live roach under oven
2 live roaches crawling on floor at cook line
10 live roaches at door hitch at reach in freezer
3 live roaches inside mixer
1 live roach inside reach in freezer compressor
2 live roaches under sauces across from three bay sink
Total=
45 live roaches **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
All items kept overnight at reach in cooler across from stove. With ambient air cooling of 55F.
Penne pasta 52, spaghetti 58, linguini 47, cooked onions 49, heavy cream 52F, meat sauce 56, ricotta 54, manicotti 45F, lasagna's 47f, chicken breast 50. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. With ambient air cooling of 55F.
Penne pasta 52, spaghetti 58, linguini 47, cooked onions 49, heavy cream 52F, meat sauce 56, ricotta 54, manicotti 45F, lasagna's 47f, chicken breast 50. **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.
