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 - Dead roaches on premises.
Observed 10 + dead roaches on ground behind 2 drawer reach in cooler on back cook line
Observed 10+ dead roaches on control device located at in cabinet holding gloves at front cook line **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
Observed approximately 10 live roaches behind 2 drawer reach in cooler on back cook line directly across from triple sink.
Observed three live roaches inside of vent area of 2 currently not in use 2 drawer unit.
Observed 3 live roaches in between triple sink and wall in ware washing area.
Observed 4 live roaches in control device located in cabinet holding gloves at front cook line
Observed 1 live roach inside of cabinet holding gloves at front cook line not on control device **Warning**
High Priority - Roach excrement and/or droppings present.
Observed accumulation of roach excrement inside of vent area of 2 door reach in cooler and on ground under unit **Warning**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at soda nozzles and area around soda nozzle at service drink station in dining room **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee reporting agreement not provided for any employees **Warning**
Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water of 79°F at front line hand wash sink. All other sinks provided hot water at 100°F+ **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.
