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 personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employees personal belongings on shelf above bag in box sodas and next to box of single use gloves. Operator removed employees personal belongings to properly store. **Corrected On-Site**
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed interior of oven at end of cook line with accumulation of debris.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed multiple gaskets on reach-in coolers on cook line soiled.
Also, exterior of fryers, reach-in coolers, and stove soiled. **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name.
Observed container of white substance removed from original packaging not labeled on shelf at service station. Operator labeled container of sugar. **Corrected On-Site** **Repeat Violation**
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.
Observed container of hummus opened three days ago not date marked. Cook going to label hummus. **Corrective Action Taken**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Observed cutting board on reach-in cooler next to grill and portable cutting boards across from grill soiled/ stained.
Also, one soda nozzle (diet Dr Pepper) soiled.
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed liquid eggs, raw shelled eggs, and French toast batter using Time as a Public Health Control but unable to locate paperwork for it. Operator only able to provide paperwork for milk, butter, and half and half on front service line. Emailed another copy of form to operator. **Corrective Action Taken**
Intermediate - Spray bottle containing toxic substance not labeled.
Observed unlabeled Spray bottle containing toxic substance stored in cleaner area of front service line. Employee labeled peroxide cleaner. **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.
