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 - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
1 dead small mouse in sticks trap behind oven in main kitchen area
Total 1 dead mouse **Warning**
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Several missing tiles throughout kitchen. Due to construction **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee Drink on fry station prep table. **Corrected On-Site** **Warning**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Purse on dry storage rack at bar **Corrected On-Site** **Warning**
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior and exterior of oven in back kitchen area **Warning**
Basic - Light not functioning.
Lights in kitchen go in and out for long periods of time due to construction on top of establishment. At times only emergency lights are on while kitchen is in operation **Warning**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Top of dish machine soiled and ventilated system above dish machine
gas lines behind cooking equipment soiled by salad and fry station **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed 4 flying insects by floor drain and pipe under dishwasher area
Observed 1 flying insect at bar
Observed 1 flying insect by mop sink
Total 6 live flying insects **Warning**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw shell eggs over bacon in main prep reach in cooler **Corrected On-Site** **Warning**
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **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.
