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 - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Glass warmer on front counter with visible food debris from previous day. **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Walk in cooler - Raw shell eggs stored over pasta; raw fish stored over plantains. Reviewed proper refrigerator storage procedures and operator stored all items properly. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Walk in cooler - raw chicken stored over raw beef. Operator stored all items properly. **Corrected On-Site** **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
Approximately 6 on canned goods and dry storage items on shelving across from kitchen cookline.
Approximately 20 on cardboard lining shelving across from kitchen cookline.
Approximately 30 on floor between shelving across from cookline.
Operator immediately began cleaning the area. **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Small expo flip top - Mac and cheese (46-47F); jerk sauce (46-47F). Per operator items were held in walk in cooler overnight and moved to this unit approximately an hour ago. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Operator moved items back to walk in to quick chill. **Corrective Action Taken** **Warning**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Front counter - Sanitizer Bucket (Chlorine 200ppm). Reviewed proper set up. Operator made new solution. Chlorine 100ppm. **Corrected On-Site** **Repeat Violation** **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.
