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.
Observed employee jackets stored on dry goods storage rack shelves.
Basic - Food stored on floor.
Observed six boxes of soft drink syrup stores on the floor next to the soft drink syrup rack.
Observed box of cooking oil stored on the floor of the kitchen.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed all the doors of the reach in coolers and reach in freezer soiled with food.
Observed hood filters soiled with grease **Repeat Violation**
Basic - Single-service articles improperly stored.
Observed box of single service cups on the floor by the door to dry goods storage area.
Observed single service trays not inverted or protected in kitchen
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
Observed unwashed produce ( mushrooms ) stored over ready-to-eat food ( potato salad and cheese ) in reach in cooler on cook line.
High Priority - Rodent activity present as evidenced by rodent droppings found.
Observed the following number of rodent dropping in the following locations:
-50 dropping along the wall of the kitchen alongside the flip-top make table cooler and grill in the kichetn
- 20 droppings behind the grill and fryer and on the wall of the cook line.
- 12 droppings along the wall where the air conditioner and three-compartment sink are located.
-15 dropping under the hand wash sink by the reach in freezer and reach in cooler
Observed pink wall insulation pulled out of the wall behind the fryer on the cook line.
Manager had employee clean up droppings **Corrective Action Taken** **Admin Complaint**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar.
Observed cutting board on flip-top make table with mold like stains in grooves in kitchen.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels and inoperable soap dispenser at hand wash sink in kitchen
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Manager was not able to provide the required food handler certificates for any of the employees. **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.
