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 - Dead roaches on premises.
Observed 1 dead roach on dining room table in dining room.
Observed 1 dead roach on shelf at beverage station in dining room.
Obseved 5 dead roaches on ground in linen washing area in kitchen area.
Observed 1 dead roach on shelf in liquor storage room.
Observed 5 dead roaches inside of control device at bar **Repeat Violation** **Warning**
High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 5 live roaches on underside of table at beverage station in dining room
Observed 1 live roach on ground at beverage station in dining room.
Observed 1 live roach on electrical cord behind beverage station in dining room.
Observed 1 live roach in between wall and triple sink in ware washing area.
Observed 1 live roach on wall above triple sink in ware washing area.
Observed 1 live roach on wall in linen washing area in kitchen area.
Observed 5 live roaches on ground under flat top on cook line in kitchen.
Observed 3 live roaches inside of wheel of 2 door low top cooler on cook line in kitchen.
Observed 2 live roaches on underside of shelf at to go area in front of cook line in kitchen.
Observed 1 live roach on shelf holding dry storage items in front of cook line in kitchen.
Observed 2 live roaches on table top flat top at expo line in front of cook line.
Observed 5 live roaches inside of door jamb to liquor storage room in kitchen.
Observed 1 live roach on ground under reach in cooler at bar area.
Observed 5 live roaches inside of gasket of 2 door low top cooler on cook line in kitchen
**Repeat Violation** **Warning**
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/Steven Villatoro-Calito 3-6-19 **Warning**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards, stained/soiled, has cut marks and no longer cleanable **Warning**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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.
