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 drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored on shelving above foid served to public. Educated operator on proper storage of employee food. Operator placed employee food in bottom shelf. **Corrected On-Site** **Repeat Violation**
Basic - Floor area in front of ice machine covered with standing water. Educated operator on the importance of having no standing water. **Repeat Violation**
Basic - Food not stored at least 6 inches off of the floor. Observed boxes of food stored on floor underneath shelving in walk in freezer. Educated operator on the importance of storing food off of floor. **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name. Salt/sugar containers. Educated operator on importance of labeling. Operator labeled containers. **Corrected On-Site** **Repeat Violation**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Operator called technician and will use working dishmachine in kitchen. **Corrective Action Taken**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chopped tomatoes 45F cold hold, chopped ham 45F cold hold less than 4 hours in pizza prep reach in cooler. Educated operator on maintaining temperature at 41F or below. Operator turned down reach in cooler and operator will use time as a public health control. **Corrective Action Taken** **Repeat Violation**
Intermediate - Handwash sink not accessible for employee use at all times. Observed broom blocking hand wash sink on side food prep station. Operator removed broom. **Corrected On-Site**
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.
