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 - Bowl or other container with no handle used to dispense food.
Handle of scoop in hash browns on cooks line, operator moved handle out of product. **Corrected On-Site**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Water bottle on cutting board on in use make table on cooks line. Operator removed item **Corrected On-Site**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee in preparation of breakfast items with watch on. Operator had employee remove watch. **Corrected On-Site**
Basic - Employee with no beard guard/restraint while engaging in food preparation.
Observed employee in preparation of breakfast items without a beard guard.
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Multiple microwaves on cooks line soiled with old food debris
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Bottom of reach in cooler under flat top of cooks line soiled with old food debris.
Basic - Single-service articles not stored inverted or protected from contamination.
Small to go containers on cooks line not inverted. **Corrected On-Site**
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed melons stored above ready to eat pasteurized eggs in walk in cooler, operator moved items. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef stored above ready to eat soups on speed rack in walk in cooler. Operator moved item **Corrected On-Site**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Stained cutting board on left side of cooks line make table.
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.
