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 - Standing water in only hand wash sink in kitchen.
Wastewater overflows onto floor in kitchen if hands are washed properly.
Advised Operator to repair.
**Warning**
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee took multiple orders handling customer payment/order entry system/headset/hair, exited and reentered establishment multiple times then prepared and packaged food and drinks for customers without ever washing hands.
Employee unable to wash hands properly due to only hand washing sink in kitchen waste water overfilling onto floor in kitchen.
**Warning**
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee switched from cooking raw hamburger to preparing ready to eat breakfast sandwiches without washing hands.
Only hand washing sink in kitchen overflowing onto floor .
Advised Operator importance of proper hand washing requirements.
**Warning**
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched handle to walk-in cooler previously observed being soiled by employee with contaminated unwashed hands.
Advised Operator of importance of proper hand washing.
**Warning**
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
Establishment changed ownership, open/operating under new ownership, no approved license for new owner, establishment does not meet licensure requirements.
Advised Operator of licensure requirements.
**Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
At walk-in freezer; opened bags of raw chicken stored over raw hamburger .
Advised Operator of proper storage/separation.
**Warning**
High Priority - Sewage/wastewater backing up through only hand washing sink in kitchen.
Advised Operator to repair hand washing sink to drain properly.
**Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At Cook line lowboy reach in; pasteurized liquid eggs (58F - Cold Holding).
Operator stated not prepared or portioned today, held in cooler less than 4 hours, discarded.
**Corrected On-Site** **Warning**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking.
At cook line; sliced cheese/sliced tomatoes/cut lettuce/ham (TPHC)- no time mark.
Operator stated held using time as a public health control since 7:30am, applied appropriate time mark.
**Corrected On-Site** **Warning**
Intermediate - Hand wash sink missing in ware-washing or food preparation area.
Only 1 hand washing sink in kitchen which is causing waste water to overflow onto floor, inadequate number of hand washing sinks available, employees unable to wash hands properly.
**Warning**
Intermediate - Paper towel dispenser at only hand wash sink in kitchen not working/unable to dispense paper towels.
Advised Operator to provided paper towels at sink
**Warning**
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.
