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 not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling in kitchen is acoustic tiles. Not smooth and easily cleanable. **Repeat Violation**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage on cutting board above clean utensils. Operator moved beverage. **Corrected On-Site**
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
Paper bags containing Dunkin' Donuts stored on cutting board on prep table near dish machine. Operator threw out bags containing food. **Corrected On-Site**
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of microwave on cook line has accumulation of debris.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Grill of soda machine in wait station soiled. **Repeat Violation**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloth not stored in sanitizing solution on prep table in cook line.
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
Pipes under dish machine have less then an inch air gap. **Repeat Violation**
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employee cracked egg and then touched tongs to move hashbrowns on the stovetop. **Repeat Violation**
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
Employee washed hands for 8 seconds. Another employee washed hands for 5 seconds. **Repeat Violation**
Intermediate - Handwash sink not accessible for employee use at all times.
Handwashing sink near dish machine blocked by push table. Operator moved table. **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.
