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 - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-tops of lid covers on pizza make table cooler
-gaskets on all reach in coolers and white reach in freezer are soiled
-shelf under pizza ovens is soiled
-exterior reach in cooler doors on pizza line
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
-employee on back cook line kept touching apron and clothes then handling utensils and equipment and dough without washing hands. Education employee, employee washed hands.
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
-raw ground beef next to bread in white reach in chest freezer
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
--cooked chicken wings (81-88F - cooling 1.5 hours), upright reach in cooler in back area. Placed in deep container and covered. Operator placed in shallow pan and placed in reach in freezer for a more rapid cooling. 15 minutes later temperature was 71-74F
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
-white cutting boards in dish area are soiled
-interior of pizza reach in cooler is soiled **Repeat Violation**
Intermediate - Handwash sink not accessible for employee use at all times.
-pizza pan on front hand sink and empty cans on hand sink in back kitchen **Repeat Violation**
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
-portioned cooked chicken in upright reach in freezer in back area
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.
