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 - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food stored on top shelf above multiple restaurant food items in walk in cooler. Operator moved personal food items to bottom corner **Corrected On-Site**
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting lettuce from package that states wash before use. Discussed with employee, employee washed lettuce **Corrected On-Site**
Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Box of single service bags stored in between faucet and wall at prep area hand wash sink. Operator removed **Corrected On-Site**
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touch face, not wash hands, and then handle single service containers. Discussed with operator. Operator instructed employee to wash hands. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
cooked rice (52F - cold holding). Rice being held in container on cutting board without temperature control. Operator states item has been out for approximately 1 hour. Operator moved to reach in cooler. Retook temperature at end of inspection at 43F.
Reach in cooler under steam table: mozzarella cheese (47F - Cold Holding). Being held on top of cooler with no temperature control. Operator states cheese has been out for 30 minutes. Operator placed into reach in cooler. Retook temperature at end of inspection at 40F.
Items not prepared or portioned today **Corrected On-Site**
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed gallon of milk not date marked. Operator stated milk was opened 2 days ago. Operator date marked **Corrected On-Site**
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Operator unable to provide chlorine test kit for dishwasher at time of inspection. Operator states test strips on order **Corrective Action Taken**
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Operator unable to provide for 1 new employee at time of inspection
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.
