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 - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom shelf of cook line reach in cooler soiled with food debris. Employee cleaned. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw ground beef in walk in cooler. Operator reorganized. **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house-made garlic mayo (77F - Cold Holding) not prepared or portioned today stored in individual containers at front sauce line at room temperature. Per operator, item was held out for more than 4 hours. Operator discarded.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house-made garlic mayo (77F - Cold Holding) not prepared or portioned today stored in individual containers at front sauce line at room temperature. Per operator, item was held out for more than 4 hours. Operator discarded. See stop sale.
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fried chicken (72F - Cooling for 1 hour at 3:15, 72F at 3:55) cooling at room temperature on rack next to back fryer air. Operator moved rack to walk in cooler to increase cooling rate. **Corrective Action Taken**
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at front prep line blocked by prep table. Operator adjusted. **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.
