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 - Time/temperature control for safety food thawed in an improper manner. Whole chicken, whole muscle beef, ground beef being thawed in standing water. Pork thawed on speed rack. Discussed proper thawing procedures with operator.**Corrective Action Taken**
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. After handling raw chicken, operator switched gloves without hand wash. Discussed proper handwashing with operator.
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator sliced ready to eat bread with bare hands.
High Priority - Raw animal foods not properly separated from each other based upon minimum required cooking temperature. Raw beef and Whole chicken were placed in same container. In another bucket ground beef and whole muscle beef placed in the same container.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In front counter chicken empanada (112F - Hot Holding); meat patty (96F - Hot Holding); cheese empanada (111F - Hot Holding). Per operator food had been out for 2 hours, discussed time as a public health control form for operator to use and fill out.
Intermediate - Handwash sink not accessible for employee use at all times. Two buckets of thawing meat were placed in front of the handwashing sink. Operator moved buckets another area making the hand washing sink accessible. **Corrected On-Site**
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.
