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 - - From initial inspection : Basic - Dead roaches on premises. Observed 3 dead roaches under 2 door stainless reach in cooler in kitchen directly next to cook line.
Observed 3 dead roaches under triple sink in kitchen directly next to cook line.
Observed 4 dead roaches on ground to the left of oven in kitchen on cook line.
Observed 2 dead roaches under prep table behind cook line.
Observed 1 dead roach in back of 3 door low top cook line cooler
Operator started to remove clean and sanitize at time of inspection. **Warning** - From follow-up inspection 2023-08-18: **Time Extended**
Basic - - From initial inspection : Basic - Ice buildup in reach-in cooler. Observed at 1 door low top on cook line **Warning** - From follow-up inspection 2023-08-18: **Time Extended**
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found.
Observed 2 live roaches under 2 door stainless reach in cooler in kitchen directly next to cook line. Operator removed cleaned and sanitized
Observed 1 live roach on ground on ground in kitchen on cook line.
Observed 1 live roach inside of 3 door low top cook line cooler in kitchen **Warning** - From follow-up inspection 2023-08-18: Observed 3 live roaches in establishment.
**Time Extended**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 door low top on left side cook line: beef fat containing pieces of cooked beef/vegetables (57F - Cold Holding) being held in cooler for 2 days. Monitored unit for 30 minutes with no changes in temperature. Unknown time out of temperature. See stop sale **Warning** - From follow-up inspection 2023-08-18: **Time Extended**
High Priority - - From initial inspection : High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink tested at 200ppm chlorine. Operator drained triple sink and added water, retested at 100ppm **Corrected On-Site** **Warning** - From follow-up inspection 2023-08-18: Not set up **Time Extended**
Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Ph test strips provided for chlorine sanitizer at triple sink **Warning** - From follow-up inspection 2023-08-18: **Time Extended**
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.
