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 phone was on prep table next to biscuit warmer station sitting on coffee filters. Employee removed phone from area. **Corrected On-Site**
Basic - Floor/walls soiled/has accumulation of debris.
Floors Under counter of front service window.
Floors and walls in back storage room by back door. **Repeat Violation**
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave next to prep line in kitchen. **Repeat Violation**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets of reach in cooler next to flat top grill in kitchen.
Underneath the flat top grill in kitchen has build up.
Hood filter above boiler.
Hood filters above fryer.
Interior under drink cabinet in dining room.
Interior of cabinets of warming station next to fryer. **Repeat Violation**
High Priority - Employee handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Employee at drive thru window picked up soiled ice scoop off floor, then began making drinks, without washing hands between task.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
On melted ice baths on prep line, per manager have been sitting there approximately 3 and a half hours. (52F - Cold Holding); shredded cheddar cheese (60F - Cold Holding).
In reach in cooler next to cook line, per manager the door to the cooler was being open and closed for approximately 4hours. (49F - Cold Holding); shredded cheddar cheese (53F - Cold Holding).
All items placed in walk in freezer, all re temps under 41 degrees. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
At hand wash station by drive thru window. **Repeat Violation**
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Four employees present did not have food safety training certificates.
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.
