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.
Thought out the kitchen.
As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
12 ceiling tiles in the kitchen showing water damage.
As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
Basic - Exterior door has a gap at the threshold that opens to the outside.
Both back exits of the establishment.
As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Basic - Floor tiles missing and/or in disrepair.
Several floor tiles missing and broken though out the kitchen.
As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
Basic - Hole in or other damage to wall.
6x6 inch hole in the wall behind the stand up reach in cooler next to the kitchen entrance.
1x2 foot hole in the wall in the hot water heater room.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Both floor fans soiled.
Exterior of all equipment in the kitchen soiled.
All dry storage shelves in the kitchen soiled.
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled raw beef then clean utensils without washing hands.
Employee removed the utensils to be cleaned.
Instructed employee and manager on proper hand washing protocol.
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
Raw shell eggs stored over ready to consume juices in the reach in cooler on the cook line.
Owner removed the juice. **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.