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/ceiling tile shows damage or is in disrepair. Some ceiling tiles stained and bulging throughout dining area, kitchen, and ware washing area. **Repeat Violation**
Basic - Floor tiles missing and/or in disrepair.
1. Holes in the floor in the dining room.
2. Floor pitted around floor drain in the kitchen, standing water.
Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Raw unwashed potatoes and carrots stored over washed shredded lettuce in the reach in cooler in ware wash area.
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of Raid stored next to container of dry beans on bottom shelf of food prep table in dry storage.
High Priority - Toxic substance/chemical improperly stored. Can of Raid, WD40, and flex seal stored next to container of beans on bottom shelf of food prep table in dry storage area.
Intermediate - Handwash sink used for purposes other than handwashing. Cutting boards stored behind hand sink faucet and spatula in basin at handsink next to triple sink.
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and cooked beef stew, prepared on Monday per operator, in the reach in cooler in ware wash area. **Repeat Violation**
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.