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 birds, insects, rodents, or other pests, in control devices.
-Prep area; approximately 2 dead roaches in sticky trap on wall next to knife magnetic storage. Operator discarded.
-Prep area; Approximately 8 dead roaches in sticky trap under slicer.
-Front cook line behind flip top cooler 2 sticky traps; one containing approximately 5 dead roaches in sticky trap. The other containing approximately 3 dead roaches in sticky trap.
**Warning**
Basic - Bowl or other container with no handle used to dispense food.
-Prep area; soufflé cup stored in container of oregano leaves, operator removed. **Corrected On-Site** **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
-Prep area; Dishwasher (Chlorine 10ppm), operator primed machine chlorine 50ppm. **Corrected On-Site** **Warning**
High Priority - Employee used a disposable tissue to wipe his nose then engaged in making customers food order without washing hands. Reviewed proper hand washing and glove usage, employee washed hands and put on gloves.
**Corrected On-Site** **Warning**
High Priority - Raw animal food stored over ready-to-eat food.
- walk in cooler; raw shell eggs stored over ready to eat onion soup.operator stored properly. **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
-1 live roach by front counter, operator exterminated, removed and cleaned, sanitized area.
-2 live roaches under triple sink, operator exterminated, removed and cleaned, sanitized area.
-2 live roaches under dishwashing machine, operator exterminated, removed and cleaned, sanitized area.
-4 live roaches at cookline behind flip top cold holding units. **Warning**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
-bar area; soda gun holster soiled with slime like substance. **Warning**
Intermediate - No proof provided that one food employee is informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **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.
