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 eating in a food preparation or other restricted area. Main kitchen prep area at deep freezer- observed employee open beverage on deep freezer.
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cook line cold holding unit- observed portioning utensil with handle in shredded cheese.
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen fry station- observed soiled wiping cloth on prep table.
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Fry station- observed employee wipe face with paper towel no hand wash and continue to cook food in fryer.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Front line cold holding unit-observed two live flies flying over sliced tomatoes, cut lettuce and landing on cutting board.
Front line dessert station: Observed 22 live flying insects flying around and landing on ready to eat condiments and to go cup container lids. See stop sale
Dry storage area- observed 7 live flying insects flying around single service items.
Soda dispenser area by walk in cooler: observed 5 live flying insects flying around and landing on packaged bread and mop sink.
Dining area rest room- observed two live flying insects flying around hallway area. **Warning**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Front line dessert station: Observed 22 live flying insects flying around and landing on ready to eat condiments and to go cup container lids. See stop sale. **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front line hot holding unit- observed grilled chicken breast hot holding at 119-122 degrees F. Operator discarded chicken.
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.
