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 - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
Bags of chicken feet in three compartment sink not under running water and not fully frozen. **Repeat Violation**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Narrow shelf around wall just inside kitchen has food and dust debris buildup.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
In reach in cooler, container of stewed oxtail (71-75F - Cooling). Per employee made day before. See stop sale.
High Priority - Operating with an expired Division of Hotels and Restaurants license.
Renewed during inspection.
Confirmation #226043146 **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In reach in cooler, container of stewed oxtail (71-75F - Cooling). Per employee made day before.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
In kitchen on holding shelf above stove, pans of jerk pork (105-155F - Hot Holding); jerk chicken (98-150F - Hot Holding). Per employee cooked less than 1 hr. Food spread onto flat pans and placed into oven to reheat and hot hold. **Corrective Action Taken** **Repeat Violation**
High Priority - Toxic substance/chemical improperly stored.
Bottle of lighter fluid and general cleaner on shelves in store room next to dry goods and fresh vegetables. Employee moved items to restroom to properly store. **Corrected On-Site**
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Provided bulletin to operator.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
At hand sink in men's restroom. Manager replaced. **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.
