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 - Cast iron used as a food-contact surface other than only for cooking. Per operator cast iron is now being used for serving food to guests as presentation.
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket on prep line Sanitizer Bucket (Quaternary exceeds 500ppm) operator diluted Sanitizer solution with an end reading of Sanitizer Bucket (Quaternary 200ppm). **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler Raw bacon was stored over prepared raw potatoes on sheet pan rack. Operator rearranged for proper storage. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter is sitting at room temperature (74F - Cold Holding) for two hours per operator. It is not marked on their time as a public health control form. Operator added butter to their time as a public health control and time marked . **Corrected On-Site**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. At time of inspection eggs were out in front of cook line for 15 minutes per operator with no time marking. Operator marked eggs with appropriate times. **Corrected On-Site**
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on prep line Sanitizer Bucket (Quaternary exceeds 500ppm) operator diluted Sanitizer solution with an end reading of Sanitizer Bucket (Quaternary 200ppm). **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.
