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 - Dead roaches on premises.
At bar area- inside glass storage cooler- approximately 1 dead roach inside cooler between the shelving and wall- operator removed. **Repeat Violation**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employees food stored over sauces/ dips in reach in cooler- operator removed.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
At walk in cooler raw pork stored over box of chips- operator moved raw pork to lower shelf. **Corrected On-Site**
High Priority - Rodent activity present as evidenced by rodent droppings found.
At dishmachine area - directly above/ on top of the in use dish machine- approximately 10 rodent droppings at time of inspection- operator removed and sanitized area.
**Corrective Action Taken**
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
On menu- Ahi tuna salad and Ahi Tuna not identified as raw or undercooked.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
At large three door cooler- tomato salad made Sunday 04/14/24 not date marked- operator date marked. **Corrected On-Site**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
