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 - Bowl or other container with no handle used to dispense food.
Observed in bulk rice an and sugar. Operator removed bowls. **Corrected On-Site**
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Rice paddle stored on condiment packs. Operator placed in container. **Corrected On-Site**
High Priority - Nonfood-grade bags used in direct contact with food.
Prepared raw broccoli observed stored in shopping bag. Operator placed in food grade bag. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw beef stored over cooked meatballs in walk in cooler. Operator placed beef on lower shelf. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Cooked chicken held at 49F in flip top cooler at cookline. Operator moved to lower part of cooler.
Cooked shrimp held at 46F in flip top cooler at cookline. Operator placed in ice bath.**Corrective Action Taken** **Corrective Action Taken**
Intermediate - Handwash sink not accessible for employee use at all times.
Hand sink in dish blocked by cart. Operator moved cart. **Corrected On-Site**
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Softened butter on prep table, no time plan, no time mark. Provided operator with written procedures for using time as a public health control **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.
Multiple items in reach in coolers and walk in cooler not dated.
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.
