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 beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on wait station prep counter. Employee removed drink during inspection. **Corrected On-Site**
Basic - Single-service articles not stored inverted or protected from contamination.
Coffee filters stored on wait station coffee machine. Manager placed coffee filters in container. **Corrected On-Site**
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee cracked eggs, handled clean plate and changed gloves without washing hands. Manager had employee change gloves and wash hands. **Corrective Action Taken**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Item stored in wait station reach-in cooler: butter (51F - Cold Holding). Manager stated butter placed in cooler one hour prior to temperature being taken. Manager had employee place butter in reach-in freezer to reduce temperature to 41F. **Corrective Action Taken**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Hash browns on cook line grill and items stored tabletop warmer no time marking. Manager stated items placed out at 7:00 am. Manager added proper time marking to items. **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.
