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 - Condensation or other drainage not disposed of according to law.
Condensation line on beer cooler is draining into small bucket on exterior of cooler
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Sports drink in walk in cooler above cooked potatoes
Basic - Mosquitoes breeding in standing water.
Bucket used to collect water dripping from hot water heater has standing water with mosquitoes breeding **Admin Complaint**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef tips over fully cooked corned beef brisket in walk in cooler
High Priority - Rodent activity present as evidenced by rodent droppings found.
16 droppings observed on shelf at front expo line near canned goods.
11 droppings found on floor under a storage shelf in storage next to can goods
**Admin Complaint**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
lettuce (56F - Cold Holding); cut tomatoes (54F - Cold Holding) in ice bath at front counter.
Chicken wings 40-46f in fryer cooler for less then one hour. Employee moved to rapid chill **Warning**
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.
