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 - Floor area(s) covered with standing water.
Floor near drink dispenser in dining area.
Floor under and around ice machine.
Floor under triple sink/dish area.
Floor in mop sink area.
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris.
Floor under cooking and refrigeration equipment in kitchen.
Floor in walk in freezer.
Floor under ice machine in kitchen.
Floor in prep area of kitchen.
Floor under dry storage racks in kitchen.
Walls in mop area.
Walls in prep area.
Walls behind equipment in kitchen. **Repeat Violation**
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Cracked/rusted ice bin for ice machine in kitchen. **Repeat Violation**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Sides of fryers and cooking equipment in kitchen.
Area under hand washing sink at front counter.
**Repeat Violation**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed approximately 28 live flying insects in establishment: 12 under and around condiment/drink dispenser in dining area, two in men's restroom in dining area, three at front counter area, and 11 in mop sink area adjacent to prep area. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Ground beef stored in reach in cooler by cook line 47F. Beef placed into service approximately 15 minutes prior. Beef moved to walk in cooler to cool. **Corrective Action Taken**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of multiple reach in coolers and freezers in kitchen.
Interior of convection oven in kitchen.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
At hand washing sink at front counter.
At hand washing sink in small room by cook line. Towels provided. **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.
