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 - Trash receptacles not provided where needed in establishment.
Observed no trash can available at hand washing sink beside reaching cooler in kitchen.
Basic - Wiping cloth sanitizing solution stored on the floor.
Observed sanitizer bucket on floor at front line.
Operator properly stored sanitizer bucket. **Corrected On-Site**
High Priority - Dented/rusted cans present. See stop sale.
Observed 4 cans of caramel toppings in cans dented at food storage rack by ice machine. Operator discarded items.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shelled eggs over ready to eat salad mix uncovered. At walk in cooler observed raw shrimp over rrrady to eat salsa. Operator properly stored items. **Corrected On-Site**
High Priority - Roach activity present as evidenced by live roaches found.
6 live roaches found on the wall at the clean utensils rack in the back of the kitchen
1 live roach found on the wall next to the paper towel dispenser at the hand sink in the back of the kitchen.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours.
Observed cut tomatoes prepped at 11:00 (60F at 3:30 - Cooling); diced tomatoes prepped at 11:00 (45F at 3:30- Cooling).
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours.
Observed cut tomatoes prepped at 11:00 (60F at 3:30 - Cooling); diced tomatoes prepped at 11:00 (45F at 3:30- Cooling).
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed fried onion rings (82F - Hot Holding) above reach in cooler at prep station in kitchen; cooked pulled pork (109F - Hot Holding) next grill on stand, stored without heat.
High Priority - Toxic substance/chemical improperly stored.
Observed gasoline stored on shelf at back storage area near exit. Operator properly stored item. **Corrected On-Site**
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Observed F. morales expired 1/19/2024.
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.
