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 - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Observed establishment bathrooms with not completely enclosed self closing doors.
Basic - Bowl or other container with no handle used to dispense food.
Observed no handle scoop used for wheat at front counter. Person in charge discarded scoop. **Corrected On-Site**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee water bottles on prep area across from vertical cooler in kitchen area. Employee removed bottles. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed personal keys and cellphone above prep area in kitchen.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Observed utensil in use in standing water. Employee was coached on proper procedure.
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored with raw beef and commercially processed lasagna in vertical freezer unit across front counter. Front counter. **Corrective Action Taken**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed chimichuri, containing a mixture of garlic and oil, at 47F at front counter top cooler , as per operator more than 24 hours. Operator discarded product.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed chimichuri, containing a mixture of garlic and oil, at 47F at front counter top cooler , as per operator more than 24 hours. Operator discarded product.
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.
