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 - Cove molding at floor/wall juncture broken/missing. Corner on left of triple sink, area between back door and mop sink both heavily damaged. **Warning**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood covers on hot line with heavy accumulation of dripping grease. **Warning**
High Priority - Raw animal food stored in same container as ready-to-eat food. In walk in cooler, cooked beef stored in same container as raw chicken. **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked beans on main cook line reach in cooler. Raw pork sausage over ready to eat cooked corn and cheese in tall silver reach in cooler at far end cook line. Operator removed raw eggs. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in main cook line reach in cooler. Operator rearranged for proper storage. **Corrected On-Site** **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found. 10 dropping on food containers on dry storage rack by walk in cooler, 3 under their shelving. 1 under triple sink, 2 by water heater, 6 under far end cook line equipment near handwashing sink. **Warning**
High Priority - Toxic substance/chemical improperly stored over bottled beverages by back door of kitchen. Operator moved to proper storage. **Corrected On-Site** **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. In back part cook line, handwash sink used to store towels. Operator removed. **Corrected On-Site** **Warning**
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.
