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.
High Priority - Dented/rusted cans present. See stop sale.
Two cans of peppers in dry storage area with dent along seam. Person in charge pulled to return.
Cream cheese in bar reach in cooler with no date mark. Person in charge unable to determine how long product has been opened.
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.
Dishmachine testing at 0ppm. Person in charge replaced sanitizer, primed and retested at 100ppm by end of inspection. **Corrected On-Site**
High Priority - Live, small flying insects found.
Observed two flying insects on shelf above hand wash sink in prep area directly off of pizza area.
Observed two flying insects near mop sink in back prep area.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Buffalo mozzarella in pizza make line at 45F. Person in charge moved to reach in freezer to chill. Retested at 41F by end of inspection. **Corrected On-Site**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Soup in warmer near sauté station at 124-126F. Person in charge reheated to 170F. Water level was low, person in charge added water. **Corrected On-Site**
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.
Cream cheese in bar reach in cooler with no date mark. Person in charge unable to determine how long product has been opened.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Staining observed on make line cutting boards at pizza prep area.
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.
