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
Approximately
50 dead roaches under three compartment sink and dishwasher
30 dead roaches at cook line under prep table at gyro station; under all cooking equipment at cook line; under reach in cooler at cook line
25 dead roaches at servers area and drink fountain outside the kitchen
10 dead roaches under the prep table across from three compartment sink
10 dead roaches in the utility/ hot water heater room adjacent to the kitchen
5 dead roaches in manager's office adjacent to the kitchen
5 dead roaches at prep room adjacent to main kitchen by reach in freezer **Warning**
Basic - Food stored on floor- bucket of soup at second cook line / prep room adjacent to main kitchen
Operator stored properly **Corrected On-Site** **Warning**
Basic - Time/temperature control for safety food thawed in an improper manner.
Fish and meat thawing in bucket with standing water on the floor at second cook line adjacent to main kitchen
Operator placed under cold running water **Corrected On-Site** **Warning**
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Wall at three compartment sink and dishwasher has presence of heavily black like mold substance **Repeat Violation** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed:
2 live flies under prep table across from three compartment sink. **Warning**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw fish commercially packaged stored above herbs and cooked meat not commercially packaged in one door reach in freezer by ice machine
Operator reversed **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
Observed approximately
1 live roach in the dining room
4 live roaches at cook line by fryers
1 live roach in managers's office adjacent with main kitchen **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
Observed approximately
3 droppings under prep table across from three compartment sink
3 droppings under three compartment sink
**Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
green beans (49F - Cold Holding); raw chicken breast (49F- Cold Holding ); cheese pies (50F - Cold Holding); in walk-in cooler; foods not prepared today as per operator food out of temperature for approximately 2 hours; foods moved in reach in coolers at cook line; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
diced tomatoes (49-52F - Cooling)at 2:25 to 52 F at 2:40 since 11:00 ; feta (50-51F - Cooling)at 2:25 to 51 F at 2:40 since 11:00 in walk-in cooler; at this rate food will not reach 41° F within 4 hours; food moved to reach in coolers at cook line; **Corrected On-Site** **Warning**
Intermediate - No handwash sink for employees.
Handwash sink by dishwasher in disrepair- not hot and cold water; water completely shot off; no drain pipe attached; observed black like burnt stains;
As per operator hot grease was poured last night and made sink to "explode"
**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.
