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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice machine has buildup of pink and black mold like substance. **Repeat Violation**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink store on food preparation table while employee is prepping raw chicken. Manager discarded drink. **Corrected On-Site**
Basic - In-use tongs stored on equipment door handle between uses.
Tongs hanging on oven door handle. Manager placed tongs at dishwasher. **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Utensil stored in standing water at 78°F management discarded water and place dishes at dishwasher. **Corrected On-Site**
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Employees coffee stored inside refrigerator . Manager discarded drinks. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.
Plastic bottles of sauces used for cooking has no labeling of ingredients throughout kitchen area.
High Priority - Non-food grade paper/paper towel used as liner for food container.
Non -food grade cloth used to tear apart, imitation crab meat. **Repeat Violation**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on reach in cooler on cooks line has stains and is no longer cleanable.
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test kit. **Repeat Violation**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
No dates on any prepared foods in kitchen.
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.
