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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen. **Repeat Violation** **Warning**
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in both reach in freezers in the kitchen. **Repeat Violation** **Warning**
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave inside the kitchen soiled. **Repeat Violation** **Warning**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of all reach in coolers soiled. Observed all reach in cooler and reach in freezer gaskets soiled. **Repeat Violation** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 15+ live files in the dough making area laying on the wall, prep table and touching prep garlic bites on the prep table, approximately 25+ live flies in the kitchen on top of the stove, grill top and prep tables, and approximately 30+ live flies in the dry storage area laying on shelves and can foods. **Repeat Violation** **Warning**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed chicken over cooked rice and raw beef **Warning**
High Priority - Sewage/wastewater backing up through floor drains. Observed wastewater backing up from the drain in front of the 3 compartment sink. Opened multiple faucets and observed water coming up from the drain. **Warning**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Observed approximately 15+ live files in the dough making area laying on the wall, prep table and touching prep garlic bites on the prep table, approximately 25+ live flies in the kitchen on top of the stove, grill top and prep tables, and approximately 30+ live flies in the dry storage area laying on shelves and can foods. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed cut lettuce (54F - Cold Holding); slice tomatoes (52F - Cold Holding); dice tomatoes (55F - Cold Holding); raw shell egg (64F - Cold Holding); slice cheese (52F - Cold Holding) stored inside the reach in cooler closer to the dry storage for less than 2 hours, as per operator. Advised operator place items into the walk in cooler. **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.
