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 - No handwashing sign provided at a hand sink used by food employees.
At hand wash sink on cook line, employee women's restroom, and bar area.
Will email DBPR Form HR 5030-111
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Handwash sink on cook line water is not draining.
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed lettuce stored in same container as bread in walk-in cooler.
Will email DBPR Form HR 5030-098
Basic - Working containers of food removed from original container not identified by common name.
Squeeze bottles on top of microwave on prep table on cook line.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs stored over butter, sliced pepperoni, sliced cheese in walk-in cooler.
Raw chicken stored in container with raw pork bacon and raw beef.
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
Establishment has chlorine test strips for quaternary sanitation.
Discussed with operator the proper test strips.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
In walk-in cooler
a. Meatballs
b. Cooked shrimp
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.