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 - Cove molding at floor/wall juncture broken/missing.
No cove molding on walls near door openings of dish room, s chemical storage entrance, dry storage entrance **Repeat Violation** **Warning**
Basic - Equipment in poor repair.
2 Large refrigerated units not working properly on cook line, temperature abuse observed. **Repeat Violation** **Warning**
Basic - Unclean building components, attachments or fixtures.
The side of the hood system has an accumulation of dust, soil and small pieces of paper. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
17 total rodent droppings observed during 60 day inspection.
3 rodent droppings observed on shelving in chemical storage
4 rodent droppings observed on the floor of dry storage
1 rodent dropping found on the floor of dish room
5 rodent droppings observed on the floor of prep room in rear of establishment.
4 rodent droppings found on the floor of cook line under fixed equipment. **Warning**
High Priority - Rodent rub marks present along walls/ceilings.
Door leading to chemical storage appears to have rub marks along the top of the door frame. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
shredded cheese (48F - Cold Holding); raw beef burgers (49F - Cold Holding); steak (50F - Cold Holding); TCS salad dressing (50F - Cold Holding) **Warning**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Sheet pan holding chili in walk in cooler
Cutting boards stored in rear prep area. **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.
