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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag stored on bagged sugar. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour container touching food. Operator removed. **Corrected On-Site** **Warning**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Reach in cooler door gaskets opposite the cookline in the kitchen.
2. Shelving in the walk in cooler in the kitchen.
3. Underneath cook line in the kitchen. **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Pan of raw chicken above pan of raw beef. Operator reorganized. **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
1. 2 live roaches on the wall by the three comp sink in the kitchen.
2. 3 live roaches on the floor by the mop sink in the kitchen.
3. 1 live roach observed in the kitchen at the cook line grill.
4. 3 live roaches underneath hand sink in the kitchen.
5. 6 live dead roaches in between food prep table and reach in cooler.
6. 50 live roaches behind the three comp sink.
7. 20 live roaches underneath lip of the three comp sink. **Warning**
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided poster. Operator posted. **Corrected On-Site** **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken wings, prepared today, 112° at 1:15pm to 108° at 2:25pm, ambient cooling since 1pm on stove top. At this cooling rate food will not reach required temperature in two hours. Operator placed wings in the walk in freezer. **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the employee bathroom. Operator provided paper towels. **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.
