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 12 dead roaches in backside of 2 door stainless low top freezer on cook line in kitchen.
Observed approximately 15 dead roaches in back side of cook line flip top cooler on cook line in kitchen
Observed 1 dead roach inside of gasket of 2 door low top freezer on cook line in kitchen
Observed 17 dead roaches on ground behind salad line flip top in kitchen
Observed 2 dead roaches inside of not in use oven on cook line in kitchen
Observed 10 dead roaches on ground under triple sink in kitchen **Warning**
High Priority - Container of medicine improperly stored. Prescription medication stored on shelf above cook line flip top. Operator removed **Corrected On-Site** **Warning**
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.
Observed employee cutting lettuce with bare hands. Discussed with operator, operator instructed employee to put on gloves **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above feta cheese in walk in cooler, operator reorganized **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
Observed 2 live roaches inside of wheels of 2 door low top freezer on cook line in kitchen
Observed 1 live roach inside of electrical door of cook line flip top cooler in kitchen
Observed 3 live roaches on pipe under triple sink in kitchen **Warning**
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Anderim Marke 10-10-18 **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink in ware washing area. Operator provided **Corrected On-Site** **Warning**
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds pizza by the slice on TPHC. Items time marked. Operator unable to provide written procedure. Provided written procedure to operator **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.
