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
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed
*>100 dead flies on two insect strips hanging from ceiling in dry storage area above single service pizza boxes, sealed coffee in bags, and boxes.
*>10 dead flies on strip hanging from ceiling in dry storage room.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Observed handwash sink in dishwashing area soiled with mold like substance.
Operator is cleaning. **Corrective Action Taken**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
-Observed server placed berries in customer drink with bare hands.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed
*>20 live flies landed on wall by service/prep side station.
*>20 live flies flying around and landing on boxes and single service pizza boxes, coffee in sealed bags, wall, and storage racks in dry storage area next to service station.
*>10 flying around, landing on sanitized cups, plates and utensils in service/prep side station.
*4 flying around and landing on boxes and wall by rear door, and mop sink area.
*3 live flies on wall under prep table next to room with hot water heater.
*3 live flies flying around in prep area next to hot water heater room.
*3 on wall in ice machine station.
*4 live flies flying around in dishwashing area and landing on sanitized pans.
*2 live flies flying around pantry/salad station by cookline.
*3 live flies flying around in pizza station.
*5 live flies flying around and landing on tables and seats in dining room.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
-Observed spicy pepperoni at 46°f , at frontline pizza station. Operator said in unit approximately 1 hour. Operator removed to walk-in cooler.
Intermediate - Handwash sink not accessible for employee use at all times.
-Observed garbage can stored infront of handwash sink in prep area next to hot water heater room.
- Observed cut lemons in handwash sink by service/prep station.
Operator removed garbage can and remove lemons. **Corrected On-Site**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Observed expired employee training certification dated 10/31/2021.
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.