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 items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee sweaters over container of oil in dry storage area next to walk-in cooler. Operator removed. **Corrected On-Site**
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Handle of pan used to scoop beans in walk-in cooler touching food. Operator removed. **Corrected On-Site**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior of bulk containers with rice and beans soiled.
Exterior of reach-in cooler with glass cups by triple sink.
Basic - Stored food not covered.
Taco bowl shells on top shelf with tortillas and plates at end of cook line with no overhead protection. Operator moved to lower shelf.
Cooked chicken and beef in walk-in cooler not covered.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef, raw chicken, raw shrimp stored over French fries and cooked vegetables in maketable reach-in cooler at end of cook line.
Raw pork over sauces in walk-in cooler. Operator rearranged. **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing.
Observed employee washing wiping cloth inside handwashing sink next to stove in kitchen. Operator educated employee. **Corrective Action Taken**
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.
