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 - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Walk in cooler and freezer.
Chest freezer that's located in the kitchen doesn't work. **Repeat Violation**
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
0ppm not in use. Utilizing triple sink. **Repeat Violation**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Cellphones on prep table in kitchen.
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
White reach in cooler. Management added thermometer.
Cooler located on buffet area **Corrected On-Site**
Basic - Single-service articles not stored inverted or protected from contamination.
Plates on buffet line. Management turned them over. **Corrected On-Site**
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Chafers for self service area no sneeze guard. Sausage, home fries and other items displayed with chafer.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
melons (50F - Cold Holding); egg (50F - Cold Holding); . Less than 4 hours on buffet. .
Management asked staff to add ice to products. Advised use of time control for buffet area. **Corrective Action Taken**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Less than 4 hours on display.
sausage (120F - Hot Holding). Temperature was adjusted on burner to reheat sausages. **Corrective Action Taken**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Sink in the kitchen.
Management added paper towels. **Corrected On-Site**
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.
