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 - Buildup of food debris/soil residue on equipment door handles.
Door handled and gaskets soiled on reach in cooler at cook line, discussed with operator to clean and sanitize.
Basic - Cutting board has cut marks and is no longer cleanable.
Cutting board at flip top cooler grooved and no longer cleanable, discussed with operator to repair of replace.
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of reach in cooler at cook line soiled with accumulation of food debris and soil residues , discussed with operator to clean and sanitize.
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Walls next to large stoves soiled with food splatter, discussed with operator to clean and sanitize.
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Employee used bare hands to fill cut lettuce in flip top cooler product is not heat treated after handling, discussed with operator who discarded product and educated employee . **Corrected On-Site**
High Priority - Rodent activity present as evidenced by rodent droppings found.
Approximately 9 rodent droppings on top of cans of foods, on top of sealed seasonings in kitchen.
Approximately 4 rodent droppings in to go container with spices, operator discarded spices.
Discussed with operator who began to clean and sanitize areas.
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.
