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 tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen, food prep, and dry storage areas. **Warning**
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Cutting boards stored on the floor next to washing machine in kitchen. **Warning**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons stored in container at the triple sink with food contact surface not inverted. Operator inverted. **Corrected On-Site** **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal beverages stored on food prep tables and on cleaned utensil storage rack above triple sink in kitchen. Operator removed. **Corrected On-Site** **Warning**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed package of cigarettes stored on food prep table opposite cookline. Employee removed. **Corrected On-Site** **Warning**
Basic - Reuse of single-service or single-use articles. Observed waxed raw chicken shipping boxes being reused for storage of multiple items in kitchen and dry storage. **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
1. Approximately six live, small flying insects observed flying in dry storage area.
2. One live, small flying insect observed flying around cook line in kitchen. **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed tray of breaded raw chicken livers stored over boxed mozzarella sticks and breaded okra in the reach in single door freezer in the kitchen. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 15 rodent dropping on utensil and single serve food utensil storage rack in dry storage area. **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.
