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 - Dead roaches on premises.
Observed 4 dead roaches behind standing reach in cooler in kitchen area.
Observed 1 dead roach on floor behind coffee machine with roach encasing attached to dead roach.
Observed 1 dead roach on floor beside standing reach in cooler .
Observed 1 dead roach in container with Lipton tea bags in container.
Observed 2 dead roaches in jelly containers
Observed. Approximately 10 dead roaches under 3 compartment sink in kitchen area.
Operator discarded tea bags and put container in dish area to be cleaned.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee phone on shelf at front counter and prep table.
Basic - Observed Employee beverage container on a food preparation table or over/next to clean equipment silverware at front counter.
Observed employee beverage stored on side of ice bin machine located in kitchen area.
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.
Observed raw pork and raw beef stored directly next to each other touching each other in same container at prep reach in cooler
High Priority - Roach activity present as evidenced by live roaches found.
Observe 1 live roach crawling on hose of coffee machine, then on shelf with coffee machine.
Observed I live reach crawling on floor next to prep table with cooked uncovered potatoes.
Observed 2 live roaches crawling under bread oven with open bread bags beside oven and bread being toasted.
Observed 1 live roach crawling on floor at cook line in front of pep cooler.
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 - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
