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.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....chicken wings 53F-51 F in speed racks , meatballs 51 F marinara sauce 50° with covered and stacked pan one another at walk in cooler. Food was cooling overnight. Stop sale issue. **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.....
5 live small insects underneath Dishmachine,
4 live small insect in soda dispenser at server station. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found...
2 rodent droppings in cabinet at server station ,
9 rodent droppings by the floor drain inside cabinet at server station. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....chicken wings 53F-51 F in speed racks , meatballs 51 F marinara sauce 50° with covered and stacked pan one another at walk in cooler. Food was cooling overnight. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...ricotta cheese 51°, garlic romano sauce 51° by the pizza oven in ice bath , food not prepped or cooked today, food being held less than 4 hours. Manager removed food to acceptable cooler . **Corrective Action Taken** **Repeat Violation** **Warning**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.. cooked chicken wings by the pizza station, food being held less than 4 hours. Manager time marked. **Repeat Violation** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding caramelized onion 111° in hot holding table by the pizza oven being held less than 4 hours, employee reheated 180° F at time of inspection. **Corrected On-Site** **Warning**
High Priority - Toxic substance/chemical improperly stored... disinfect spray bottle ,ant , roach killer spray bottle by the espresso machine at server station . Manager moved. **Corrected On-Site** **Warning**
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at prep station. **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.