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 - Wet wiping cloth not stored in sanitizing solution between uses...wet towel by the handwashing sink at server station. Operator removed. **Corrected On-Site**
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands...dishwasher handles dirty dishes and then handled cleaned dishes .
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked zucchini 49F in top of another container in flip top reach in cooler at kitchen. Food not prepped or portioned today , food being held more than four hours.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked zucchini 49F in top of another container in flip top reach in cooler at kitchen. Food not prepped or portioned today , food being held more than four hours. Stop sale issue . Employee discarded food. ..slice tomatoes 50F, fresh mozzarella cheese 50F in top of another container in flip top reach in cooler , food not prepped or portioned today , food being held less than 4 hours . Employee removed food to bottom container. **Corrective Action Taken**
Intermediate - Handwash sink used for purposes other than handwashing...stored soup solution bucket in handwashing sink at server station . Employee removed pork removed. **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.
