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 - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Utensils stored in cook line grill, 106F. Manager turned up heat on grill. **Corrective Action Taken**
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Hand washing sink next to three compartment sink.
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee wiped hands on apron and proceeded to put on gloves without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
High Priority - Roach activity present as evidenced by live roaches found.
Observed approximately 15 roaches in walk-in cooler not in use.
Observed two roaches on wall above prep sink next to walk-in cooler. **Warning**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee handled raw fish and proceeded to handle tortilla without washing hands and changing gloves. Manager had employee wash hands and change gloves. **Corrective Action Taken**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked beef and cooked chicken stored in reach-in cooler across from three compartment sink. Manager stated items prepared the previous morning.
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.
