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. Observed employee drinks in wait station next to single use items.
Basic - Hole in or other damage to wall. Observed an approximate 4" hole in bottom of wall outside walk in cooler door. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
Basic - Standing water in bottom of reach-in-cooler. Observed in 2 door lo-boy reach in cooler in front kitchen area with standing water on bottom. **Repeat Violation**
Basic - Waste line missing at soda gun holster. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
High Priority - Nonfood-grade containers used for food storage - direct contact with food.Observed one of the bulk containers with rice without plastic bag.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cold holding cooked chicken fried 49F, cooked chicken 45F stored on top of reach in coolers. Recommended using time as public health. Emailed operator plan and guide. **Corrective Action Taken**
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator plan. **Repeat Violation**
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.
