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 - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
Two bags of trash on ground behind dumpster in back parking lot behind building.
Basic - Single-service articles not stored inverted or protected from contamination.
Coffee filters stored on top of front counter coffee machine.
Coffee filters stored on top of coffee machine next to kitchen ice machine.
Basic - Stored food not covered.
Coffee stored in filter behind front counter. Employee placed coffee and filter in coffee machine. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee entered kitchen from outside, put on gloves and began preparing food on make line without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Items stored in make line reach-in cooler: sausage (46F - Cold Holding); chicken (47F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. **Corrective Action Taken**
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
Employee making drinks behind front counter with long nails and no gloves.
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.
