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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Main ice machine soiled in the interior top of unit and near door of ice machine. **Warning**
Basic - Wet mop not stored in a manner to allow the mop to dry.
Wet mop stored in mop bucket with soiled water.
Manager removed and stored properly. **Corrected On-Site** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Found approximately 35 flying insects in back prep area landing on bag of onions, approximately 20 flying insects in back prep area landing on clean cutting boards, 3 flying insects by soda rack near walk-in cooler, 2 flying insects by salsa station at front counter and approximately 18 in front service counter. **Repeat Violation** **Admin Complaint**
High Priority - Nonfood-grade bags used in direct contact with food.
Tater tots stored directly inside togo plastic bag in small reach in freezer near walk in cooler, manager placed tater tots in a food grade bag. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over or with unwashed produce.
Observed Raw fish and Raw shrimp over unwashed tomatoes. Manager removed and properly stored. **Corrected On-Site** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Main Flip top cooler temperatures of Diced tomatoes (54F - Cold Holding); cut lettuce (56F - Cold Holding); Sour cream (50F-54F - Cold Holding); Guacamole with tomatoes (56F); Queso Fresco (56F - Cold Holding)
Manager stated restocked in cooler from walk-in approximately 2 hours ago. Cooler has an ambient temperature of 46F. Manager removed and stored food in walk-in. **Corrective Action Taken** **Warning**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Flying insects landing on clean stored cutting boards under prep table next to unwashed onions.
**Warning**
Intermediate - Spray bottle containing toxic substance not labeled.
One bottle containing Degreaser with no label by chemical shelf by back door.
Found two more bottles with chemical substance with no label by mop sink.
Manager labeled the bottles in back room. **Corrected On-Site** **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.
