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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed two fan guard covers has terrible dust accumulation on the surface in the walk in dairy cooler.
Basic - Food storage container/container lid cracked or broken.
Observed
Observed cracked lid stored on the granola located in the pantry. **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.
Observed bowl inside fruit granola stored in the pantry area. **Corrected On-Site**
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Observed hand wash sink draining slowly located near Chef office.
Engineering notify at time of inspection **Corrective Action Taken**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Checked romaine lettuce 50°f stored on the buffet line less than 3 hours recommend to quick chill found out pans must be stored properly in the ice bath. **Corrective Action Taken** **Repeat Violation**
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.
Checked gallon of whole milk not date marked stored inside walk in cooler. **Corrected On-Site**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed yellow cutting board on the prep counter soiled used for vegetables recommend Chef to replace or resurface.
Dicer and mixer has old food debris dried on the surface.( banquet kitchen)
Slicer has dried food behind the blade.
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.
