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 - Equipment and utensils not properly air-dried - wet nesting.
Observed wet nesting on food storage containers in dishwashing area. Operator stored food containers to allow for proper air drying. **Corrected On-Site**
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Observed utensils in standing water at 100F. Educated operator on proper storage procedures and operator stored utensils properly. **Corrected On-Site**
High Priority - Live, small flying insects found
Observed approximately 5 small flying insects in prep area landing on garbage and clean dishes, approximately 10 small flying insects at dry storage landing on cans and single use items, approximately 5 small flying insects on cookline landing on cooked potatoes and raw shell eggs, approximately 5 small flying insects at front counter landing on cut vegetables and packaged bread.
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed raw steaks over fries in reach in freezer. Also raw beef over bread in walk in freezer. Educated operator on proper storage procedures and operator stored properly. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw salmon stored over cooked potatoes and sauces in reach in cooler on cook line. Also raw nova over salads, pickles and jalapeños in front line flip top coolers. Educated operator on proper storage procedures and operator stored properly. **Corrected On-Site**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Observed approximately 5 small flying insects on cookline landing on cooked potatoes and raw shell egg.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed in flip top cooler on cook line diced tomatoes (57F - Cold Holding); sliced cheese (55F - Cold Holding); raw salmon (63F - Cold Holding); cooked vegetables (57F - Cold Holding). As per operator items were prepared and portioned approximately 3 hours before inspection. Operator moved to walk in cooler to quick chill. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - Toxic substance/chemical improperly stored.
Observed burn cream stored over flip top cutting board on cook line. Also windex over single use spoons in dry storage area. Also windex over food storage bags at front counter. Educated operator on proper chemical storage and operator stored properly. **Corrected On-Site**
Intermediate - Employee washed hands in a sink other than an approved handwash sink.
Observed employee washed hands in triple sink. Educated operator on proper handwashing procedures. Employee washed hands properly. **Corrected On-Site**
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Observed consumer advisory on menu without identifying which items are raw. Nova sandwich and lox or nova need to be identified on the menu as raw or undercooked.
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed operator using Time as a Public Health Control without a written procedure. Sent operator Time as a Public Health Control paperwork to fill out. **Corrective Action Taken**
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.
