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 not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Acoustic ceiling tiles in dry storage room
Floors not smooth durable in dry storage room. **Repeat Violation**
Basic - Dead roaches on premises.
2 dead roaches on bottom shelf in reach in cooler across from fryer
1 dead roach behind vertical reach in freezer in kitchen
2 dead roaches in men's restroom
Basic - Hole in wall above door in dry storage room.
Multiple damaged ceiling tiles in dry storage room.
Multiple ceiling tiles soiled throughout establishment
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
0ppm
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Employee cutting cucumbers for salad cooler with 1 glove on hand holding knife and other hand without glove holding cucumber. Discussed with operator.
High Priority - Roach activity present as evidenced by live roaches found.
1 live roach on the side of vertical reach in cooler in pizza area
2 live roaches under pizza topping cooler
2 live roaches on floor behind fryer in kitchen area
3 live roaches on the floor in men's restroom
1 live roach under soda machine in server station
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Half and half in vertical cooler in server area
Sliced deli meat in vertical reach in cooler in pizza area
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Emailed digital copy to operator
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed DBPR Form HR 5022-090 to operator. **Repeat Violation**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Jeremy
Carl
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.
