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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-Observed accumulation of black mold like substance buildup on AC vents and ceiling tiles throughout kitchen. **Warning**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
-Observed employee cellular phone stored on shelf over and next to takeout containers. **Repeat Violation** **Admin Complaint**
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
-Observed operator wash and rinse food containers and utensils without sanitized. Advise operator to set up 3 compartment sink properly. **Warning**
Basic - Food stored on floor.
-Observed containers with cooking oil stored on kitchen floor.
-Observed various food items stored on walk in freezer floor. **Warning**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Observed accumulation of brown like substance buildup on can opener holster. **Repeat Violation** **Admin Complaint**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
-Observed raw shell eggs stored over cooked rice in walk in cooler. Operator removed and stored properly. **Corrected On-Site** **Warning**
High Priority - Sewage/wastewater backing up through floor drains.
-Observed water and sewage backing up from all floor drain throughout kitchen. Areas cannot be isolate, employees are stepping and walking through sewage water . **Warning**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
-Observed accumulation of black mold like substance buildup on can opener blade. **Repeat Violation** **Admin Complaint**
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/ Manager returned during inspection. **Repeat Violation** **Admin Complaint**
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.
