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 - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed 1 employee engaging in food preparation while wearing a watch.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed food debris on gaskets of reach in coolers on cook line. **Repeat Violation**
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Observed employee wash and rinse food-contact equipment without sanitizing. Person in charge educated employee proper wash, rinse, and sanitize procedures. Items were returned to dis area. **Corrective Action Taken**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed cut tomatoes and cut lettuce at temperatures of 58-61F in reach in cooler across from burger grill. Person in charge stated food items were placed in reach in cooler 3.5 hours prior and moved them to walk-in freezer for rapid cooling.
Cut tomatoes, cut lettuce (58-61F - Cold Holding) **Corrective Action Taken**
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed missing vacuum breaker on non-chemical side of hose splitter at mop sink.
Intermediate - Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils.
Observed 2 employees engaging in food preparation with long fingernails.
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.
