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 - Observed: Cardboard used to line nonfood-contact shelves.
-On cooks line under steam table on shelf holding sauce pans. Discussed with manager.
Priority: Basic
Basic - Observed: Floor soiled/has accumulation of debris.
-Throughout cooks line under equipment and in prep areas. Discussed with operator.
Priority: Basic
Basic - Observed: Floor tiles missing and/or in disrepair.
-Inside kitchen near back prep sink and on cooks line, tiles missing and concrete exposed.
Priority: Basic
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime.
-Cutting boards soiled with stains on cooks line and hanging near dish machine area.
Priority: Intermediate
Basic - Observed: In-use knife/knives stored in cracks between pieces of equipment.
-Knifes stored in between cracks of equipment in front counter area. Employee moved **Corrected On-Site**
Priority: Basic
Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink.
-At hand wash sink at cooks line, manager placed paper towels at hand wash sink. **Corrected On-Site**
Priority: Intermediate
Intermediate - Observed: No soap provided at handwash sink.
-At hand wash sink at cooks line, manager placed soap at sink. **Corrected On-Site**
Priority: Intermediate
Basic - Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Gaskets at reach in cooler on cooks line and wait station soiled.
Priority: Basic
Intermediate - Observed: Proof of required state approved employee training not available for some employees. To order approved program food
safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
-Discussed with manager
Priority: Intermediate
Basic - Observed: Reach-in cooler interior/shelves have accumulation of soil residues.
-Reach in cooler on cooks line and inside wait station. Discussed with manager.
Priority: Basic
Intermediate - Observed: Toxic substance/chemical on premise that is not required for the operation of establishment.
-Cans of paint stored inside back food storage room, manager moved outside. **Corrected On-Site**
Priority: Intermediate
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.
