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 personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed personal mugs stored above prep
Reaction area of kitchen. Operator removed mugs from preparation area. **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Observed in use utensils in standing water less than 135F. Operator placed utensils to wash. **Corrective Action Taken**
Basic - Wiping cloth sanitizing solution stored on the floor.
Observed wiping cloth sanitizer bucket stored on floor. Operator stored off of the floor. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.
Observed container with salt stored in bucket not identified by common name.
High Priority - Nonfood-grade containers used for food storage - direct contact with food.
Observed no food-grade bags storing beef in reach in freezer to the right of dry storage area.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed chicken taquitos (44F - Cold Holding); chorizo (44F - Cold Holding) in fridge unit at front counter, as per operator less than 4 hours. Operator moved to another unit. Second Temperature was taken chicken taquitos (41F - Cold Holding); chorizo (40F - Cold Holding). **Corrected On-Site** **Repeat Violation**
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed containers of prepared food in reach in cooler to the right of cook line without date marking, as per operator more than 24 hours.
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed operator using chlorine without proper test kit..
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.
