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 - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
Observed 3 dead flies on interior base of standing freezer located next to prep table in kitchen prep area .
Basic - Food stored on floor.
Observed gallons of oil stored on floor in between prep sink hand washing sink. Located in prep area.
Observed carrots, mayo cases of bottled water stored on floor in walk in cooler.
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed handles of scoops directly touching sugar, rice in containers at dry storage area located next to prep area.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed approximately 5 live flies flying around prep station located in kitchen area on clean sanitized pots and pan below prep table.
Observed approximately 12 live flies flying around mop sink area next to 3 compartment sink landing on areas of 3 compartment sink, walls at mop sink, and racks above 3 compartment sink.
Observed 2 live flies on clean sanitized pans on racks with pans air drying in 3 compartment area next to prep station.
Observed 1 live fly on hand washing soap dispenser located beside prep table in kitchen prep area.
Observed 1 live fly on prep table located in kitchen area next to standing reach in freezer located in kitchen prep area..
Observed 5 live flies flying around wall area next to standing freezer landing on shelves with dry storage catering lids and sealed single service to go forks, spoons and knives
Observed 1 live fly flying around cutting board landing on onion on cutting board.
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.
Intermediate - Observed Hand-wash sink used for purposes other than handwashing. As a dump sink and a prep sink to catch pitcher of water for cooking rice.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed coleslaw, cooked cabbage, hummus, prepared more than 24 hours in walk in cooler not date marked.
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.
