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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open sodas on cooks
line. Removed
**Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed cell phone from cooks line **Corrected On-Site**
Basic - Floor area(s) covered with standing water. Floor area() covered with standing water. Water or oil on floor in kitchen under beer rack near swinging door
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Dry storage
door open during inspection while truck order was being put away. Employee closed **Corrected On-Site**
High Priority - Rodent activity present as evidenced by rodent droppings found.
5 rodent droppings in dry storage room on top box of foil sheets.
1 rodent dropping on top of refrigerator in dry storage room.
4 rodent droppings on cases of soda on same rack as foil sheets
All droppings removed and areas cleaned/ sanitized **Corrected On-Site**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared sandwiches from 2 days ago in prep reach in cooler no date marking
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.
