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.
Cook line flip top single serve containers with no handle left in Cole slaw and potato salad .Operator removed. **Corrected On-Site**
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
At cashier station grab and go items brownies , rice crispy treats and cookies not properly labeled. Reviews proper labeling with operator.
Basic - Time/temperature control for safety food thawed in an improper manner.
At triple sink, liver thawing in standing water. Operator removed to cooler for proper thawing. **Corrected On-Site**
High Priority - Raw animal food not separated from ready-to-eat food during preparation.
Two door cooler in dish wash area - Raw beef Patty stored over ready to eat deli roasted turkey. Operator removed and stored correctly. **Corrected On-Site**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Pizza case - cheese pizza (77F - Hot Holding). Operator placed pizza on Time control . Per operator pizza holding for one hour. Operator placed pizza on Time as a Public health control .Provided operator with Time as a Public Health Control Procedure. Operator time stamped. **Corrected On-Site**
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Provided poster to operator.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
At back storage area walk in cooler - beef stock not date marked - per operator item not prepared or portioned today. Beef stock prepared on 7-21. Operated date marked item. **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.
