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.
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee handled raw salmon portion while making breakfast sandwich, then handled bagels for customer. Employee changed gloves without washing hands. Advised operator of proper handwashing procedures, employee washed hands. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon portions stored over cinnamon rolls in flip top cooler. Advised operator of proper storage, operator moved cinnamon rolls. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In flip top cooler cheese (50F - Cold Holding), per operator items not prepared or portioned today, held out of temperature for 1.5 hours. Item overstocked, advised operator to reduce portion size and move to walk in cooler to bring down to 41F, operator did.
Prep table, butter (72F - Cold Holding) per operator item held out of cooler for approximately an hour, item held out of temperature for soft butter to make spread for cinnamon butter bagels. Advised operator to use TPHC, printed written copy for operator. **Corrective Action Taken**
Intermediate - Spray bottle containing toxic substance not labeled.
Yellowish liquid in spray bottle, per operator identified as sanitizer, not labeled. Advised operator to label, operator did. **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.
