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 - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean ceramic dessert plates, metal spoons stored on shelf above the hws exposed to splash.
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed employee washed a large pot in the three compartment sink and then stored it on the floor.
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled. Observed oven interior soiled. **Repeat Violation**
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw pork loin thawing at room temperature in the three compartment sink.
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook wiped forehead with his hands and continued to prepare food without washing hands.
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher washed and rinse plates, pots then continued to store it on shelves without sanitizing. Instructed manager to have employee properly clean rinse and sanitize all items before using it. **Corrective Action Taken**
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed on the preparation table at cook line raw eggs (83F - Cold Holding), as per cook eggs were brought to cook lune less than 2 hours ago. Employee retuned eggs to the walk in cooler to rapidly cool down. **Corrective Action Taken** **Repeat Violation**
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/. Observed 5 employees engaged in food preparation with no certified manager present.
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water shut off at hand wash sink located at kitchen, employee turned hot water on site. Hot running water marked 100F. **Corrected On-Site** **Repeat Violation**
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.
