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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-Observed accumulation of black mold like substance buildup on AC vents in storage area.
Basic - Food stored on floor.
- Observed cases with food items stored on walk in freezer floor.
-Observed case with food item stored on walk in cooler floor. Operator removed and stored properly. **Corrected On-Site**
High Priority - Raw animal food stored over or with unwashed produce.
-Observed cases with unwashed cucumber and tomatoes stored over corn beef hash in walk in cooler. Operator removed and stored properly. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.
-Observed raw ground beef stored over bacon in walk in cooler. Operator relocate raw ground beef. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
-Observed raw shrimp cold held at 50F at made shift table. Per operator, shrimp transfer to table 30 minutes prior to the inspection. Operator placed ice packs on item for quick chill. **Corrective Action Taken**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time marked on sausage at cookline held using time as a public health control. Per operator, sausages placed at cookline 1 hour before the inspection. Operator correctly time mark sausages. **Corrected On-Site**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
-Observed no date marked on cooked Mac and Cheese stored in walk in cooler. Per operator, item cooked on 03/30/2025.
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.
