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 beverage container on a food preparation table or over/next to clean equipment/utensils.
Opened bottle water at front coffee station. **Warning**
Basic - Food being prepared outside./observed employee making crepes in an open area with no barrier to the outside. Flying insects present. **Warning**
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present./30 flying insects at front line, coffee station, crepe station and hand wash sink area.
3 flying insects landed on the pitcher rim. **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
30 flying insects at front line, coffee station, crepe station and hand wash sink area.
3 flying insects landed on the pitcher rim.
10 flying insects in kitchen near 3 compartment sink and mop sink. **Repeat Violation** **Admin Complaint**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee with gloves on went to outside dining area and touched bananas and no gloves changed/advised/ **Corrected On-Site** **Warning**
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed./kitchen hand sink with leaking water, out of service and not being used by the employees **Warning**
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. current and approved plan on file showed air curtain was in place. No air curtain was present at the time of the inspection. Flying insects observed at crepe station, coffee station food prep area. **Warning**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./all certificates available were expired. **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.
