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.
6 dead roaches on and around water heather and floor
1 dead roach on floor under rack that has bulk sugar
1 dead roach on floor by mixer
Total= 8 dead roaches **Repeat Violation** **Admin Complaint**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employees working on the cook line while wearing watch and bracelets. **Corrected On-Site** **Repeat Violation**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw veal stored over stuffed shells on tall reach in freezer.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored over cooked chicken on walk in cooler. **Corrected On-Site**
High Priority - Roach activity present as evidenced by live roaches found.
2 live roaches on floor under water heather
2 live roaches on wall by water heather
1 live roach on floor under rack that has chemicals
Total= 5 live roaches **Repeat Violation** **Admin Complaint**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Garlic oil kept on pizza station overnight with temperature of 84F.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Tzaki sauce kept on cook line reach in cooler for less than 4 hrs with temperature of 50F, butter kept on cook line reach in cooler for less than 4 hrs with temperature of 57F. Garlic oil kept on pizza station overnight with temperature of 84F. Divided butter into smaller container and place sauce under cooler. **Corrective Action Taken**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on hand sink by three bay sink. **Corrected On-Site**
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.
