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 bowl used as a scoop inside bucket of liquid egg mix.
Operator removed. **Corrected On-Site**
Basic - Reach-in cooler shelves with rust that has pitted the surface.
Observed reach in cooler shelves in back dry storage area with rust accumulation.
Basic - Single-service articles not stored inverted or protected from contamination.
Observed single service take out containers not Inverness at the cook line.
Operator inverted. **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping clothes throughout establishment not stored in sanitizer solution.
Basic - Working containers of food removed from original container not identified by common name.
Observed working containers of seasonings and clear squeeze bottles with oil at the cook line with no label.
Operator labeled. **Corrected On-Site**
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Observed kitchen utensils stored in unclean water at cook line at 140F.
Operator discarded water. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw shelled eggs stored above raw fish inside reach in cooler located across the cook line.
Operator removed raw shelled eggs. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed sliced ham (49F - Cold Holding); sliced turkey (51F - Cold Holding) at the sandwich prep station. As per operator, items have been there for about an hour.
Operator placed items in walk in cooler for rapid cooling. **Corrective Action Taken**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed yellow rice (120F - Hot Holding) at the steam table. As per operator, product has been there for about half an hour.
Operator began to reheat product to correct parameters. **Corrective Action Taken**
High Priority - Toxic substance/chemical improperly stored.
Observed can of WD-40 stored next to cutting board used to prep raw meat.
Operator discarded. **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.
