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.
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed metal bins made to be used for a trash container used to store flour. Educated operator on the importance of using food grade containers. **Repeat Violation**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed container of repackaged raw frozen chicken stored over box of fish in reach in freezer.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chopped tomatoes 48F cold hold, pasta 52F cold hold more than 4 hours. Stop Sale. Operator discarded time/temperature control for safety foods and called technician. **Corrective Action Taken**
Intermediate - Food-contact surface soiled with food debris. Can opener and slicer Educated operator in cleaning can opener and slicer daily. **Repeat Violation**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator placed paper towels at hand wash sink. **Corrected On-Site**
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed precooked meatballs not date marked.
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.
