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 - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Accumulation of grease on walls and ceiling in kitchen.
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
Food stored in outside walk in cooler with lock not in place. Manager locked walk in cooler door. **Corrected On-Site**
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee on cook line touched face with gloved hand, did not remove gloves and wash hands again.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
1 live in rear bar area not landing on food or food contact surfaces.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken over ready-to-eat fries in reach in freezer not all commercial packaged. Employee stored correctly. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use at all times.
Hand wash sink in kitchen blocked by hose. Employee removed hose. **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing.
Hand wash sink in kitchen used to store spray bottles. Employee removed. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at hand wash sink in kitchen. Employee replaced paper towels. **Corrected On-Site**
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.
