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 - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed in the dining room area. **Warning** - From follow-up inspection 2022-08-10: At time of call back inspection observed ceiling tiles shows damage in the dining area. **Time Extended**
Basic - - From initial inspection : Basic - Dining room and kitchen floor soiled/has accumulation of debris. **Warning** - From follow-up inspection 2022-08-10: At time of call back inspection observed dining room floor is clean. *Complied*
At time of call back inspection observed kitchen floor has accumulation of dust, grease and old food debris.
**Time Extended**
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2022-08-10: At time of call back inspection observed exterior door has a gap. **Time Extended**
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed stove, deep fryer, and rice cooker has accumulation of grease, and dust. **Warning** - From follow-up inspection 2022-08-10: At time of call back inspection observed stove, deep fryer, and rice cooker has accumulation of grease, and dust. **Time Extended**
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Observed in the kitchen area. **Warning** - From follow-up inspection 2022-08-10: At time of call back inspection observed light shield is damaged . **Time Extended**
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards are soiled. **Warning** - From follow-up inspection 2022-08-10: At time of call back inspection observed cutting boards are soiled. **Time Extended**
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves of food preparation table, inside walk in cooler door surface has rust. **Warning** - From follow-up inspection 2022-08-10: At time of call back inspection observed food preparation table, inside walk in cooler door surface has rust **Time Extended**
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.