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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Forks not inverted at second wait station next to the hot buffet lune - From follow-up inspection 2024-01-24: **Time Extended**
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.
Cutting boards on cooks line - From follow-up inspection 2024-01-24: **Time Extended**
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside.
Screen door leading outside at back storage area - From follow-up inspection 2024-01-24: **Time Extended**
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris.
Wok station on cooks line - From follow-up inspection 2024-01-24: **Time Extended**
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken.
Observed plastic to go container and plastic lid being used as a sugar shaker on cooks line - From follow-up inspection 2024-01-24: **Time Extended**
Basic - - From initial inspection : Basic - Hole in or other damage to wall.
Hole in wall in corner left as you come up stairs to storage area - From follow-up inspection 2024-01-24: **Time Extended**
Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
On cooks line at wok station - From follow-up inspection 2024-01-24: **Time Extended**
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Walk in cooler shelves heavily soiled - From follow-up inspection 2024-01-24: **Time Extended**
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises.
reach in cooler that does not working stored in cooks line
Non working refrigerator stored under stair in back storage area
Fryer,chairs with out cushion,chandeliers railings and reach in cooler stored in upstairs storage area
- From follow-up inspection 2024-01-24:
Operator has begun process of discarding unused equipment **Time Extended**
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2024-01-24: **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.