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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
At dish washing area ceiling tile vents soiled with accumulated mold like substance, discussed with operator to clean and sanitize. **Warning**
Basic - Floor soiled/has accumulation of debris.
Throughout kitchen floors soiled with food debris under all equipment and along walls, discussed with operator to clean and sanitize kitchen floors. **Warning**
Basic - Floors not constructed to be easily cleanable.
Floors at front counter pizza station no longer easily cleanable as evident of standing water in between tiles with food debris, discussed with operator to clean and sanitize and repair flooring. **Warning**
Basic - Food stored on floor.
In walk in cooler multiple containers and boxes of food stored on floor, discussed with operator to remove products from floor. **Warning**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hand washing sink at dishwashing area and front counter pizza station heavily soiled with build out of food debris, discussed with operator to clean and sanitized areas. **Warning**
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Reach in cooler at pizza station interior soiled with accumulation of food debris, discussed with operator to clean and sanitize.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
In walk in cooler cooked meatballs (61F - Cooling) at 11:20 per operator cooling since yesterday, at this rate of cooling product never reached 41F within 6 hours see stop sale. **Warning**
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee removed hat and fixed hair and without washing hands employee handled clean and sanitized dishes, discussed with operator, employee washed hands. **Corrected On-Site** **Warning**
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled rim of trash can to move it and after without washing hands employee handled cut onions and clean Utensils to prepare customer salad, see stop sale of cut onions, and two portions of mixed salad.
Discussed with operator, employee washed hands. **Corrected On-Site** **Warning**
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled rim of trash can to move it and after without washing hands employee handled cut onions and clean Utensils to prepare customer salad, see stop sale of cut onions, and two portions of mixed salad.
Discussed with operator, employee washed hands. **Warning**
High Priority - Live, small flying insects found
In kitchen Approximately 11 live flies on clean and sanitize dishes, paper towels, open single service boxes of single service to go items above three compartment sink.
In kitchen Approximately 40 live flies under dish machine and on wall around dish machine.
In kitchen Approximately 6 live flies on pizza boxes.
In kitchen Approximately 5 live flies on bag of onions.
In kitchen Approximately 4 live flies in soda syrup dispenser room on bags of syrup.
In kitchen Approximately 2 live flies under food preparation table next to stove with dry seasonings.
In kitchen Approximately 10 live flies at mop sink on mop heads and wall next to ice machine.
In kitchen next to ice machine Approximately 17 live flies on clean metal trays and plastic food bins.
In kitchen Approximately 2 live flies on food preparation table next to stove.
Discussed with operator to eliminate all flying insects and clean and sanitize all areas of kitchen. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
In walk in cooler cooked meatballs (61F - Cooling) at 11:20 per operator cooling since yesterday, at this rate of cooling product never reached 41F within 6 hours see stop sale. **Warning**
High Priority - Toxic substance/chemical improperly stored.
At front counter server expo area sanitizer bucket stored above single service Togo pizza boxes, discussed with operator who removed sanitizer bucket. **Corrected On-Site** **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In kitchen on cooling rack cooked chicken wings (112F - Cooling) at 11:20 since 10:00 to 107F at 11:45, at this current rate of cooling product will not reach 70F within 2 hours discussed with operator to move product to walk in cooler to rapid chill. **Corrective Action Taken** **Warning**
Intermediate - Handwash sink used for purposes other than handwashing.
At front counter pizza station hand washing sink used to store dirty dishes, discussed with operator who removed items from sink. **Corrected On-Site** **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
At front counter pizza station no paper towels provided, discussed with operator who provided paper towels. **Corrected On-Site** **Warning**
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.
