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 - Floor soiled/has accumulation of debris.
Under shelving in dry storage room.
Under and around chest freezer by walk in cooler.
Operator cleaned during inspection. **Corrected On-Site** **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
Approximately 5 rodent droppings on dry storage room shelf containing cleaning chemicals.
Approximately 25 rodent droppings on floor in corner of dry storage room next to cleaning chemicals. Dry storage room is adjacent to kitchen Cookline and prep area.
Operator immediately removed droppings and cleaned the area. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Prep area - Flip top unit under heat lamp - hot dogs (51-52F); sour cream (48-58F); salsa (58F); cooked shrimp (70F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
1. Prep area - Flip top unit under heat lamp - hot dogs (51-52F); sour cream (48-58F); salsa (58F); cooked shrimp (70F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
2. Prep area - flip top along wall - ham (sandwich) (43-48F). Per operator placed in unit approximately 2 hours ago from walk in. Item not prepped or portioned today. Observed item stored above chill line. Operator moved back to walk in to quick chill.
3. Cookline flip top - cheese (41-50F). Per operator placed in unit approximately 2 hours ago. Observed item overfilled. Per operator item not prepped or portioned today. Operator removed excess and placed in reach in to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
1. Flip top under heat lamp - pico - ambient cooling 1/2 hour at 2pm (71-73F - Cooling) at 2:50pm 65-68F
2. Prep area flip top - watermelon - ambient cooling almost 3 hours at 2:15pm (48-53F - Cooling) at 2:50pm 48-50F.
At these rates proper cooling will not occur. Operator moved items to freezer to quick chill. **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Cookline - cooked onions (85-88F - Hot Holding). Per operator holding almost 2 hours. Operator moved to grill to reheat. **Corrective Action Taken** **Warning**
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Operator's thermometer with dead battery. Operator replaced batteries and calibrated thermometer by end of inspection **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.
