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 - Bowl or other container with no handle used to dispense food.
Observed in reach in cooler at prep area a container with no handle used to scoop tomato sauce.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed vent at prep area soiled with dust debris. **Repeat Violation**
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed interior of smaller microwave soiled with food debris. **Repeat Violation**
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Observed at front counter reach in cooler and shelves heavily soiled with food debris. **Repeat Violation**
Basic - Time/temperature control for safety food thawed in an improper manner.
Observed frozen pre cooked chicken wings thawing on shelf over three compartment sink.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed chicken wings (55F - Cold Holding)on prep table at prep area, as per employee less than two hours.
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
Observed at warewashing area, dishwasher unaware of proper ppm for chlorine sanitizer. Coached employee on proper level. **Corrective Action Taken**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener blade at prep area soiled with food debris.
Observed exterior of oven at prep area soiled with old grease debris.
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no chemical test strip. **Repeat Violation**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Observed four employees during inspection without a certified food manager present. Manager arrived during inspection. **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.
