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 on sour side of restaurant-approximately 1 dead roach on floor behind bar- operator removed and sanitized area.
At storage shelf across at the cookline area- approximately- 1 dead roach on floor- operator removed and sanitized area.
At in use soda box shelf at cookline- approximately 1 dead roach on floor- operator sanitized and removed.
**Corrected On-Site** **Repeat Violation**
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale.
At walk in cooler - Alfredo sauce date marked 04/26 chili 04/27 and cooked beans 04/29- food not sold within 7 days of preparation - see stop sale.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
At cookline area underneath steamtable prep counter- approximately 4 small flying insects landing on containers of oil.
At server station area- approximately 15 small flying- landing on prep counter, on shelf with napkins, single service containers and plates.
At bar area / tea dispensing shelf- approximately 15 small flying insects landing on bar counter, single service cups and lids and In use container with tea inside. **Repeat Violation** **Admin Complaint**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
At tall reach in cooler near second cookline area- raw beef burgers stored over cooked chicken- operator stored raw burgers properly. **Corrected On-Site** **Admin Complaint**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
At small reach in cooler by server station- coleslaw 46-48F at 12:15 ( cooling overnight)- at current rate of cooling food did not reach 41F within remaining time- see stop sale.
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
At small reach in cooler by server station- coleslaw 46-48F at 12:15 ( cooling overnight)- at current rate of cooling food did not reach 41F within remaining time- see stop sale.
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.
