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 - Accumulation of dead or trapped insects in control devices. Observed ed at UV light next to office, not installed above any food prep/storage area **Warning**
Basic - Dead roaches on premises.
Observed 3 dead roaches on ground under 1 door stainless reach in cooler on cook line in kitchen
Observed 2 dead roaches on ground next to fryer on cook line in kitchen **Warning**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under cook line flat tap, sides of equipment on cook line
Observed large dust buildup on top of heat lamp at expo window **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
Observed approximately 10 live roaches inside of wheels of drawers under flat top unit on cook line in kitchen.
Observed approximately 8 live roaches inside of wheels of cook line flip top units on cook line in kitchen.
Observed 3 live roaches inside of gap at expo window above cook line flip top units in kitchen.
Observed 1 live roach on ground under cook line flip top unit.
Observed 1 live roach behind pipe located directly behind 2 burner low top stove under hood in kitchen **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/CFM arrived at time of inspection **Corrected On-Site** **Repeat Violation** **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.
