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.
Ceiling tiles in front dining area discolored and show dust and mold like buildup. **Repeat Violation** **Warning**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee water bottle , keys, and glasses case on front counter next to fried chicken hot cabinet. **Repeat Violation** **Warning**
Basic - Floor not cleaned when the least amount of food is exposed.
Multiple areas of floor in kitchen, lounge dining room, and dish room areas have buildup of food debris along edges of wall. **Warning**
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
Sanitizer sink reading 0ppm chlorine. Employee added bleach to correct 100ppm. **Corrected On-Site** **Warning**
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food items.
1) Employee washing dishes and proceeded to move into kitchen area to assist without washing hands before putting on gloves.
2) Employee left kitchen area with container of raw chicken and returned and put on gloves without first washing hands. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
Observed in lounge dining area,
1) 14 dropping along wall under bar area.
2) 6 droppings on shelves behind bar among liquor bottles and glassware.
3) 7 droppings on floor around booths in lounge dining room closest yo exit door.
4) 5 on droppings on floor around buffet area in lounge.
5) droppings too numerous to count under shelving unit in far back stock room behind walk-in cooler where beverages are kept.
6) 9 droppings along wall in dish room. **Warning**
High Priority - Sewage/wastewater backing up through floor drains.
Water backing up from floor drains under reach in cooler in kitchen and in front of hand sink at front of kitchen.
Observed employees walking through grey water and tracking around kitchen area. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
1) In kitchen reach in, HOBART - marinated chicken (46F - Cold Holding); cooked kidney (45F - Cold Holding); whole raw chicken (48F - Cold Holding). Per employee in unit more than 4 hrs. - in unit overnight.
2) In walk in cooler, raw marinated chicken (49-55F - Cold Holding); raw marinated oxtail (48F - Cold Holding). Per employee, thawed overnight in cooler, marinated in morning and replaced in cooler. No temperature change observed during inspection for cooling. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In kitchen reach in, HOBART - marinated chicken (46F - Cold Holding); cooked kidney (45F - Cold Holding); whole raw chicken (48F - Cold Holding). Per employee in unit more than 4 hrs. - in unit overnight. See stop sale.
2) At front counter, COLD RAIL - prepared salad (60F - Cold Holding); portioned potato salad (61F - Cold Holding). Per employee both items in unit less than 4 hrs. Observed sections of unit not covered to retain proper cold air circulation around food items. Employee removed items to cooler to rechill.
3) In walk in cooler, raw marinated chicken (49-55F - Cold Holding); raw marinated oxtail (48F - Cold Holding). Per employee, thawed overnight in cooler, marinated in morning and replaced in cooler. No temperature change observed during inspection for cooling. See stop sale.
**Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
1) In kitchen hot box, brown stew chicken (128F - Hot Holding). Per employee in box since 9:30am. Employee placed back in oven to reheat above 165F.
2) At front counter hot rail, fried plantains (99-104F - Hot Holding).
**Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Bulletin printed and provided. **Corrected On-Site** **Warning**
Intermediate - Handwash sink not accessible for employee use at all times.
Soap dispenser container in hand sink beside triple sink. Employee removed dispenser. **Corrected On-Site** **Warning**
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Per manager, new employees on staff. No signature forms available. **Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed in walk in cooler containers of raw chicken thawed more than 24 hrs missing date marking. **Repeat Violation** **Warning**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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.
