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 - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed ceiling tiles not smooth throughout kitchen.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee beverages containers being stored on prep table with service items.
Employee removed and stored properly. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items
Observed employee cell phone stored on a prep table on cook line.
Operator removed. **Corrected On-Site**
Basic - Equipment and utensils not properly air-dried - wet nesting.
Observed wet food preparation containers above wash sink being stored in a manner that does not allow proper air drying. Employee separated containers and placed them in a manner to allow proper air drying. **Corrected On-Site**
Basic - Food stored on floor.
Observed a case of liquid margarine stored on floor in passage way leading out side and to dry storage.
Employee removed and stored properly.
Observed a bag of carrots being stored on floor in walk in cooler.
**Corrected On-Site**
Basic - In-use knife/knives stored in cracks between pieces of equipment.
Observed knife being stored between two flip top reach in coolers in the kitchen across from the stove.
Operator relocate to a safe area. **Corrected On-Site**
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed microwave with an accumulation of old food debris at cook line.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in coolers (true refrigerator and artic air) gaskets with an accumulation of old debris. **Repeat Violation**
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Observed an accumulation of old grease build up on wall/pipe in kitchen next to cook line.
Observed an accumulation of old grease built up behind deep fryer.
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed containers of beef stew and pot with beef soup stored in walk in cooler and not date marked. Per operator, soup and stew have been in the cooler since 08/29/2023.
High Priority - Rodent activity present as evidenced by rodent droppings found.
Observed 5 rodent droppings on top of dishwashing machine in dish washing area, 4 underneath dishwashing machine, 1 beside triple sink. Dish washing area is in an open adjacent area next to cook line.
Observed 5 rodent droppings along passage leading to storage area.
Observed approximately 30 droppings in dry storage area. Dry storage area is not separated by a closing door.
Observed 3 rodent droppings on cook line underneath cooking equipment.
Observed approximately 20 rodent droppings in prep area next to hot water heater.Prep area is located next to cook line.
Observed 6 rodent droppings in wait station next to coffee machine and ice machine. Wait station is separated by a closing door. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed food items stored in walk in cooler at temperatures greater than 41F. Pork; 46F, beef; 46F, beef stew; 47F, Sausage; 48F, Beef soup; 48F, Shrimp; 46F, Rice Noodle; 46F, Egg Noodle; 48F
Observed Half and Half stored in glass door cooler at wait station held at 51F.
Per operator food items has been in coolers since yesterday. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed food items stored in walk in cooler at temperatures greater than 41F. Pork; 46F, beef; 46F, beef stew; 47F, Sausage; 48F, Beef soup; 48F, Shrimp; 46F, Rice Noodle; 46F, Egg Noodle; 48F
Observed Half and Half stored in glass door cooler at wait station held at 51F.
Per operator, food has been in coolers since yesterday.
See stop sale. **Warning**
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. A poster has been given to the operator.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Observed hand wash station next to dishwashing machine out of paper towel and soap.
Employee replaced. **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.
