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 stored over prep table. Manager moved to bottom shelf. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
employee cell phone stored on shelf above prep table. Manager moved cell phone to bottom shelf. **Corrected On-Site**
Basic - Employee with no beard guard/restraint while engaging in food preparation.
Male employee on cook line with beard and no beard guard. **Repeat Violation**
Basic - No handwashing sign provided at a hand sink used by food employees.
Handwash sink sign missing at handwash sink on cook line. Inspector provided sign and Manager posted **Corrected On-Site** **Repeat Violation**
High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
Cook wearing gloves wipes hands on apron then handles cooking utensils and then handles food orders.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Beef steak in reach in cooler drawer under grill 52F, beef steak had been in drawer overnight.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Beef steak in reach in cooler drawer under grill 52F, beef steak had been in drawer overnight.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Hot dogs reheated 30 minutes earlier at 129F, Manager reheated hot dogs. **Corrective Action Taken**
Intermediate - Records/documents for required employee training do not contain all of the required information.
Food handler certificate for Sly missing trainer certificate number
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.
