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 cup without handle used to dispense salt. Person in charge removed cup from salt. **Corrected On-Site** **Repeat Violation**
Basic - Food stored on floor.
Observed multiple sealed boxes of food stored on floor in walk in freezer.
Also, plastic bucket of sauce stored on floor outside walk-in-cooler. **Repeat Violation**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets on reach-in cooler across from fryer soiled.
Also, exterior of fridge next to fryer has heavy accumulation of grease. **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name.
Observed two containers of white substance in dry food storage area unlabeled. Person in charge labeled salt and sugar containers. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken stored over ready to eat pork in walk-in-cooler. Person in charge removed raw chicken to properly store. **Corrected On-Site**
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
Observed ambient temperature of raw shelled eggs (49F-50F - Cold Holding) in small fridge next to fryer. Operator removed shelled eggs and placed eggs in nearby cooler. Operator seen that someone moved the temperature dial inside fridge. **Corrective Action Taken**
Intermediate - Handwash sink used for purposes other than handwashing.
Observed cup and two utensils in hand wash sink on front service line. Operator removed items from hand wash sink. **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.
