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 - Carbon dioxide/helium tanks not adequately secured.
Co2 tanks next to the bag in box soda rack not secured.
Manager secured the tanks. **Corrected On-Site**
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale.
Cooked brisket stored in the front counter display reach in cooler with a date mark of 1/21.
Manager discarded the brisket.
High Priority - Pesticide-emitting strip present in food prep area.
Pesticide emitting strip stored next to clean equipment in the front counter area.
Manager removed the pest strip. **Corrected On-Site**
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Cooked brisket stored in the front counter display reach in cooler with a date mark of 1/21.
Manager discarded the brisket.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Meat slicer in the front counter area soiled.
Employee disassembled, cleaned and sanitized the slicer.
**Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use at all times.
Food container stored in the hand wash sink next to the hot line.
Manager removed the container. **Corrected On-Site**
Intermediate - Spray bottle containing toxic substance not labeled.
Spray bottles containing cleaning fluid stored in the dishwasher area with no labels.
Manager placed labels on the bottles. **Corrected On-Site** **Repeat Violation**
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.
