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.
High Priority - Employee touched soiled surface and then engaged in food preparation. Cooks moving equipment and raw meats outside, than enter kitchen and plating food without washing hands first. **Warning**
High Priority - Employees began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Cooks entering kitchen from the back door not washing their hands. **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
3 small flying insects on micro wave across stove.
4 small flying insects on wall next to stove.
3 small flying insects on coleslaw next to steam table.
2 small flying insects on boiled eggs on prep table in kitchen.
3 small flying insects on pork stew under steam table in kitchen.
2 small flying insects on prep table next to stove.
2 pork stews cooking outside on the dirt floor on propane stoves. 50+ flies around dirt area outside. **Warning**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
2 pork stews cooking outside on the dirt floor on propane stoves. 50+ flies around dirt area.
Lettuce boiled eggs and coleslaw in kitchen with 2 small flying insects sitting on top of lettuce, than on coleslaw , tomatoes and boiled eggs.
3 whole Tilapias , 3 bus bin's containing pork stew uncovered stored outside in a chest freezer under a warped plywood cover.
Flys on all items under the warped cover.
Beef thawing inside a dirty mop sink on the floor outside in the back. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Cut lettuce 50°F, sliced tomatoes 54°F, left out at room temperature for service.
Stop sale issued due to small flying insects on food items. **Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
All stews not date marked in chest freezers. **Warning**
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.
