Violations:

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. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety. 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.

Violation Observation

08A-26-1 Critical. Observed raw animal food stored with ready-to-eat food.

12B-02-1 Critical. Observed employee eating in a food preparation or other restricted area.

16-13-1 Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. No sanitizing solution on site.

20A-09-1 Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.

22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Utensils

24-10-1 Observed utensils stored in crevices between equipment.

31-12-1 Critical. Observed handwash sink used for purposes other than handwashing.

32-16-1 Critical. Hand wash sink lacking proper hand drying provisions.

32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory.

35A-08-1 Critical. Observed live flies in kitchen and back storage room massive build up.

37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.

53A-20-2 Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.

53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro Repeat Violation.