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 - Cutting board has cut marks and is no longer cleanable.
Observed cutting board on front line next to sandwich press , and large cutting board in the back kitchen next to make cooler across from tall standing freezer , heavily grooved.discussed with manager the importance of smooth clean surfaces.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed drinks on prep table employee coffee on prep table across from stove , employee moved items . **Corrected On-Site**
Basic - Equipment and utensils not properly air-dried - wet nesting.
Observed metal pans on ware washing rack in kitchen close to the entrance, stacked wet , manager separated items to dry . **Corrected On-Site**
Basic - Time/temperature control for safety food thawed in an improper manner.
Observed a case of chicken thawing in storeroom next to walk in cooler , employee moved the items into the walk in cooler. **Corrected On-Site**
Basic - Wet mop not stored in a manner to allow the mop to dry.observed a wet mop stored in the mop bucket not hung to dry, manager had employee hang mop to dry . **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee entered building , put on gloves and began , working without washing hands, employee washed hands, and put on gloves.
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.
Observed employee touching face with gloves on and continued to work with food , employee washed hands and put on gloves.
High Priority - Raw animal food stored over or with unwashed produce.
Observed raw pork stored over plantains in walk in cooler , manager moved items to correct location. **Corrected On-Site**
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
At mop sink in the kitchen next to the exit door, discussed with manager the importance of a vacuum breaker.
Intermediate - Handwash sink used for purposes other than handwashing.
Observed a metal pan with water and towels inside hand sink in back kitchen next to slicer , employee moved items out of the hand sink. **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.
