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. There are containers without handles in sliced jalapeños and fresh tomato salsa in the make table.
Basic - Food stored outside. There are cases of tortillas stored on the ground outside the fence behind the establishment. There are reach in freezers outside the establishment uncovered, not in an enclosed area.
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. The grease receptacle is not on a nonabsorbant surface. **Repeat Violation**
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a heavy buildup of ice inside a reach in freezer by the walk in cooler. **Repeat Violation**
Basic - In-use ladle stored on equipment door handle between uses. There is a ladle on the oven door handle. Operator removed the ladle. **Corrected On-Site**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator replaced the empty sanitizer bucket. Chlorine sanitizer 50ppm. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw beef is stored over washed tomatillos. Operator moved items to proper storage order.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of food debris around the blade guide inside the band saw.
Intermediate - Handwash sink not accessible for employee use at all times. There is an employee drink inside the hand washing sink inside the kitchen. Operator removed the employee drink from the hand washing sink. **Repeat Violation**
Intermediate - No soap provided at handwash sink. There is no soap at the hand washing sink in the kitchen. Operator provided soap. **Corrected On-Site** **Repeat Violation**
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.
