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 - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Restroom door by walk in freezer. **Repeat Violation**
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Acoustic style tiles in kitchen are not sealed/painted. Some tiles are damaged. **Repeat Violation**
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris.
Floor under and around front counter coolers.
Floor in walk in freezer.
Floor in dry storage area.
Floor in both restrooms. **Repeat Violation**
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Bottom of walk in freezer door is rusted.
Shelf below prep table in kitchen is rusted.
Burner unit in kitchen is rusted.
Door for silver reach in cooler in kitchen is dented. **Repeat Violation**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Cabinet area under register at front counter.
Gaskets for walk in cooler and walk in freezer.
Door handles for multiple coolers and freezers in kitchen.
Exterior of black storage containers for seasonings.
Exterior doors of multiple reach in coolers. **Repeat Violation**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
In silver reach in cooler in kitchen, cooked potatoes 50F. Potatoes cooked yesterday afternoon. Potatoes discarded. See stop sale.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
In silver reach in cooler in kitchen, cooked potatoes 50F. Potatoes cooked yesterday afternoon. Potatoes discarded. See stop sale.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
One live fly observed by front counter.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of multiple reach in coolers in kitchen.
Interior of ice machine in kitchen. **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.
