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 employee cell phone stored above food prep area to the left of cook line. Employee stored phone. **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation.
Observed employee engaging in food preparation without hair restraint. Employee put a hair restraint on during time of inspection **Corrected On-Site**
Basic - In-use tongs stored on equipment door handle between uses.
Observed tongs on oven door handle at cook line. Employee removed. **Corrected On-Site**
Basic - Single-service articles improperly stored.
Observed paper towels and plastic wrap stored on floor of dry storage area to the left of dish machine.
Basic - Time/temperature control for safety food thawed in an improper manner.
Observed raw pork sausage thawing in ambient temperature as per operator less than one hour. Operator placed in reach in cooler to thaw **Corrected On-Site**
High Priority - Nonfood-grade bags used in direct contact with food.
Observed produce stored in non food grade bags. Employee stored in plastic container. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw turkey and chicken stored above raw pork sausage in erotically freezer unit to the left of walk in cooler. Employee stored properly. **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed garlic and oil mixture 81F left out, as per employee more than 24 hours. Employee discarded product. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed garlic and oil mixture 81F left out, as per employee more than 24 hours.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed fried dough at 112F - Hot Holding. Operator reheated fried dough to 178F - Hot Holding. **Corrective Action Taken**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked chicken, as per operator more than 24 hours, without date marking.
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.
