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 - Buildup of food debris/soil residue on equipment door handles.
Observed Buildup of food debris/soil residue on equipment door handles, shelves throughout establishment,reach in gaskets, walk in gasket, **Warning**
Basic - Dead roaches on premises.
Observed approximately 150 or more dead roaches throughout every area in establishment, under grill area, 3 compartment sink, fryer, dry storage area,, stove area, and cook line. **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee cup on prep shelf in kitchen area. **Warning**
Basic - Food not stored at least 6 inches off of the floor.
Observed gallons of Mayo, strawberry, filling and apple filling stored on floor in walk-in cooler.
Observed plastic drink bottles stored on floor in dry storage area. **Warning**
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Observed reach in cooler and reach in freezers with grease and food build up. **Warning**
Basic - Working containers of food removed from original container not identified by common name.
Observed Working containers of food removed from original container not identified by common name. **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
Observed 1 live roach crawling on cutting board with cut limes on cutting board at cook line.
Observed 1 live roach crawling on prep table with sugar container and mixing bowl.
Observed 3 live roaches in hand washing sink located beside 3 compartment sink.
Observed approximately ten live roaches running under 3 compartment sink
Observed1 live roach crawling on container inside 3 compartment sink.
Observed 2 live roaches crawling on clean plates on shelf.
Observed Approximately 50or more live roaches crawling through out the kitchen area on 3 compartment sinks, prep table, plates, equipment.
**Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
Observed approximately 30 rodent droppings on floor under convection oven and microwave shelf at cook line. **Warning**
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed milk opened from Monday 11th per operator not labeled. **Warning**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting boards at cook line with mold build up.
**Warning**
Intermediate - Handwash sink not accessible for employee use at all times.
Observed bucket with greasy water inside hand washing sink located beside 3 compartment sink. **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towel at hand washing sink located in kitchen area beside 3 compartment sink. **Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed coleslaw and potato salad made 24hours ago per operator not labeled.
Observed macaroni and cheese, chicken souse, chicken broth, meat gravy, conch sauce made on Monday 11th per operator with no date marking. **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.
