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 - Bowl or other container with no handle used to dispense food.
Drink cup without handle used as scoop inside bag of sugar in dry storage area. Manager removed cup from sugar during this inspection. **Corrected On-Site**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice bucket not inverted on top of ice machine. Manager inverted bucket durable this inspection. **Corrected On-Site**
Basic - Dead roaches on premises.
One dead roach inside handwash sink near dish machine. Employee discarded dead roach during this inspection. **Corrected On-Site** **Repeat Violation**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee purse on table above cooking oil and beside seasoning near cookline. Employee removed purse from table during this inspection.
Basic - In-use ice scoop stored on soiled surface between uses.
Ice scoop stored on dusty top of ice machine. Manager had employee wash the ice scoop, then place the scoop inside a bucket. **Corrected On-Site**
Basic - Wiping cloth sanitizing solution stored on the floor.
Wiping cloth bucket stored directly on floor near cookline. Manager placed bucket on a milk crate during this inspection. **Corrected On-Site**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Dish machine 0ppm. Employee primed machine, then 75ppm. **Corrected On-Site**
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee at cookline wiped gloved hands on pants, the. Co tinged preparing food. Manager had employee stop, wash hands , and change gloves before continuing to work at the cookline. **Corrective Action Taken**
High Priority - Non-food grade paper/paper towel used as liner for food container.
Cloth towel used as food contact surface inside refrigeration unit drawer below cookline. Manager removed towel from unit during this inspection. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Inside reach-in cooler drawer at cookline: fish (46F - Cold Holding). Manager stated the fish had been stored inside unit for approximately two hours and added ice water to pan to aid in cooling, where it cooled to 37F. **Corrected On-Site**
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Yellow hose connection missing backflow prevention device near picnic table near restaurant entrance.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled with black substance on prep table near dish machine.
Cutting boards at cookline stained.
Interior of ice machine soiled with brown substance.
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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.