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 - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm in kitchen.
Operator set up fresh solution at 200ppm. **Corrected On-Site**
High Priority - Live, small flying insects found
2 live small flying insects on the wall at hand sink in kitchen.
2 live flying insects under hand sink in kitchen, landing on drain pipe.
1 small flying insect on soap dispenser of hand sink in kitchen.
2 live small flying insects on to go paper bags at front counter.
2 live small flying insect on loaf of bread on speed rack at front counter. See stop sale.
2 live small flying insects on wall next to speed rack with bread at front counter.
1 live small flying insect on register at front counter.
1 live small flying insect on the slicer blade at front counter.
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
2 live small flying insect on 2 loafs of bread on speed rack at front counter. See stop sale.
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
Sliced tomatoes at front counter 59F.
Operator stated tomatoes were sliced more than 4 hours ago.
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
Sliced tomatoes at front counter 59F.
Operator stated tomatoes were sliced more than 4 hours ago.
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.
