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 - Raw fruits/vegetables not washed prior to preparation. In the front cook line flip top cooler, a cut avocado with the sticker still attached. The stickers on the avocados were removed and the avocados were washed. **Corrected On-Site**
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. In the cook line grill station cooler, raw hamburger (74F - Cold Holding). The hamburger has been stored in the cooler overnight and not prepped or portioned today. The hamburger was discarded. See stop sale.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line grill station cooler, raw hamburger (74F - Cold Holding). The hamburger has been stored in the cooler overnight and not prepped or portioned today. The hamburger was discarded. See stop sale.
High Priority - Toxic substance/chemical improperly stored. Sanitizer wipes stored in the low boy cooler on the cook line with other food. The wipes were removed. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On the cook line. Paper towels were provided **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.
