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 - - From initial inspection : Basic - Equipment in poor repair.
-Chest freezer across mop sink lid is chipped
-Chest freezer next to cook line lid torn and soiled rim - From follow-up inspection 2025-02-04: **Time Extended**
Basic - - From initial inspection : Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened).
Storage shed open with Dry paper products inside. Advised to keep door closed - From follow-up inspection 2025-02-04: **Time Extended**
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner.
Fish and shrimp thawing in standing water . Advised operator that when thawing, items need to be placed under cool running water or in refrigerator. Operator immediately moved fish and shrimp to cooler **Corrected On-Site** - From follow-up inspection 2025-02-04: **Time Extended**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
chicken, chicken skewers (85-95F - Hot Holding); less than 4hrs per operator. Operator immediately reheated chicken to. chicken (171F - Reheating) **Corrected On-Site** - From follow-up inspection 2025-02-04: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
Operator is par-cooking chicken wings. I reviewed par cooking procedures with operator - From follow-up inspection 2025-02-04: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
-no date on falafel container. Per operator it was prepped on 1/25. Operator put correct date
-Tartar sauce in walk in cooler. Prepared 1/26 per operator. Operator immediately put date **Corrected On-Site** - From follow-up inspection 2025-02-04: **Time Extended**
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.
