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 - Building components, attachments or fixtures in poor repair.
1. Hole in ceiling in kitchen near back door.
2. Hole in wall in kitchen, near back door.
3. Small hole in ceiling near hood at cookline.
4. Several cracked floor tiles in server station.
5. Cracked floor tiles in rear storage area, near walk-in freezer.
6. Screen ripped on screen door in back of kitchen. **Repeat Violation**
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
1. Ceiling in storage area near wall-in freezer constructed with unsealed plywood.
2. Unsealed wooden board above plastic curtain in server station, near front counter.
Basic - Plumbing system in disrepair.
Pipe removed below handwash sink near cookline. Employee stated the pipe will be fixed this week. Several other handwash sinks are available nearby for employees to wash hands.
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Pliers stored on shelf in storage area above ketchup. Employee removed pliers from shelf during this inspection. **Corrected On-Site**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Eggs held on time at cookline missing time mark. Employee at cookline stated the eggs have been in-use since 8am and added proper time marks during this inspection. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
No towels at handwash sink in server station. Employee replenished towels during this inspection. **Corrected On-Site**
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
One employee, Michael, working at cookline without proof of food handler training. Employee has beeen employed over 60 days, Michael was present and working with food during the last inspection.
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.
