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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shelf above pizza station, wallet and car keys, employee removed. **Corrected On-Site** **Warning**
Basic - Floor soiled/has accumulation of debris. Build up of old food residues.
-Entire rear kitchen, food storage area, dry good storage area.
-stairs to upper level and upper level .
-below ice machine, soiled floor and drainer.
**Warning**
Basic - Food stored on floor. Boxes of food and cooking oil stored on floor in rear kitchen and stairs to upper level. **Repeat Violation** **Warning**
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upper level bottom shelf of premium reach in freezer, soiled with old food residue and stained paper towels. **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. Dishwasher (Chlorine 15ppm); **Repeat Violation** **Admin Complaint**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
-Two flying insects in bar area
-one flying insect around pizza station
-two flying insects landing on raw chicken breast in prep table in rear kitchen
-4 flying insects on wall in food storage area in rear kitchen.
- 5 flying insects around open bags of unwashed carrots and onions in rear kitchen
-2 flying insects around open box of tomatoes cans. In rear kitchen.
-2 flying insects around mop sink in rear kitchen
-10 flying insects landing on wall above storage of open bags of flour in rear 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. Upper level, large chest freezer loafs of ground beef over bags of shrimps and mussels employee removed ground beef and stored on reach in freezer above raw chicken **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - Roach activity present as evidenced by live roaches found.
Two crawling roaches on floor under condiment storage rack in rear kitchen **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mash potatoes (111-124F - Hot Holding),per employee food hot held less than two hours, employee reheated on stove to 169F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Kristina Smirnova **Warning**
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. 4 employees working in food preparation **Warning**
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Front counter sink, next to soda dispenser **Warning**
Intermediate - Spray bottle containing toxic substance not labeled. Front counter- bottle containing a mix of water and alcohol, employee labeled. **Corrected On-Site** **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.
