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.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
1 live fly on raw chicken in kitchen
1 live fly on the outside of chest freezer.
1 live fly on garbage can in prep area. **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shrimp over boiled eggs in reach in cooler in prep area.
Operator removed shrimp. **Corrected On-Site** **Warning**
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.
Raw chicken prepped at the same time on the same prep table and cutting board with raw pork.
See stop sale **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
2 live roaches in seal of chest freezer across dry storage area.
2 live roaches in the right corner of dry storage area.
No door between dry storage prep area chest freezer and cook line.
3 live roaches on the floor in dish area, no doors to prep area and cook line. **Warning**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Raw chicken prepped at the same time on the same prep table and cutting board with raw pork.
See stop sale **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Chicken (90°F-110°F - Hot Holding); crab meat (102°F-112°F - Hot Holding) on buffet, for less than 2 hours, in double pans.
Operator placed items back on stove in kitchen. **Corrective Action Taken** **Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Salmon sauce and crab salad not date marked in reach in cooler in prep area. **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.
