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 - Bowl or other container with no handle used to dispense food. Observed plastic cup stored inside flour container under prep table in kitchen. **Corrected On-Site**
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna inside bag in reach in cooler in kitchen. Operator removed tuna completely from bag. **Corrected On-Site**
Basic - In-use tongs stored on equipment door handle between uses. Observed tong stored on oven handle in kitchen. Operator removed tong from handle. **Corrected On-Site**
Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board on prep table in kitchen. Operator removed towel. **Corrected On-Site**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed missing shield inside Walk in cooler 2.
Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic spoons faces up on prep table in kitchen. Operator stored spoons faces down. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Observed salt container unlabeled in kitchen. Operator labeled container. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked beef inside reach in cooler in front of cook line. Operator stored foods as per safety storage requirements. **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.
