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 - Ambient air thermometer not located in the warmest part of the cold holding unit.
Ambient thermometer in double door glass reach in cooler in kitchen was located in back of unit. Employee place it up front towards door **Corrected On-Site**
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling tiles with water damage in mops storage closet area and on front line **Repeat Violation**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee hat sitting on top of case of to go cups in front storage area.
Employee personal Bluetooth speaker stored on top of microwave in kitchen area. Employee removed
**Corrective Action Taken** **Repeat Violation**
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of oven soiled with food debris **Repeat Violation**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior of fryer soiled with food debris
Exterior of mixer soiled with food debris **Repeat Violation**
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Power tool drill stored under prep table next to to go bags and containers. Moved by manager. **Corrected On-Site**
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee using personal phone on front line and then putting back in his pocket and return back to handling food without washing hands. Reviewed with employee and employee wash hands. **Corrected On-Site**
High Priority - Toxic substance/chemical improperly stored.
Can of chemical butane torch stored on top of microwave in kitchen area. Employee removed **Corrected On-Site**
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.
Observed 1 employee with no proof of form. Manager has paperwork to have employee complete **Repeat Violation**
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.
