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 - Food stored on floor.
At walk-in cooler; bag of unwashed onions and case of raw shell eggs stored on floor.
Advised Operator food should be stored at least 6 inches off floor.
**Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
At walk-in cooler; cooked rice (46F - Cooling).
Operator stated rice cooling for more than 6 hours, did not reach 41F within 6 hours.
See Stop Sale.
**Warning**
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee removed rodent droppings/equipment and utensils soiled by rodent droppings and then handled clean equipment, utensils and containers of food without washing hands.
Advised Operator of proper hand washing.
**Warning**
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Employee washed and rinsed food service utensils/storage containers without sanitizing, Triple Sink (Quaternary - Not Set Up).
Advised Operator to set up triple sink and properly sanitize dishes.
**Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
5 rodent droppings in kitchen on prep table across from cook line.
6 rodent droppings in kitchen on prep table next to pizza oven.
2 rodent droppings in kitchen inside dough mixer bowl.
10 rodent droppings in kitchen on food storage shelves next to/over flip top cooler.
1 rodent dropping in kitchen on table next to pizza by the slice held using time as a public health control.
See Stop Sale.
Approximately 20 rodent droppings in kitchen under triple sink.
Approximately 100 rodent droppings in kitchen on floor under cook line.
Approximately 100 rodent droppings in kitchen inside closet(s) along rear wall.
Approximately 20 rodent droppings in hallway between rear exit/ inside public bathroom.
Approximately 15 rodent droppings on floor behind front counter.
3 rodent droppings on floor in dining room.
Advised Operator to remove droppings, clean and sanitize areas.
**Repeat Violation** **Admin Complaint**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
1 rodent dropping in kitchen on table next to pizza by the slice held using time as a public health control.
See Stop Sale. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
At walk-in cooler; cooked rice (46F - Cooling).
Operator stated rice cooling for more than 6 hours, did not reach 41F within 6 hours.
At walk-in cooler; milk (45F - Cold Holding); sliced cheese (45F - Cold Holding).
Operator stated not prepared or portioned today, held in cooler overnight.
See Stop Sale. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At walk-in cooler; milk (45F - Cold Holding); sliced cheese (45F - Cold Holding).
Operator stated not prepared or portioned today, held in cooler overnight.
See Stop Sale.
**Warning**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking.
Cheese pizza by the slice, no time mark.
See Stop Sale.
Advised Operator of proper TPHC use.
**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.
