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 - Opened employee beverage container in a cold holding unit with food to be served to customers. In walk-in cooler. Removed. **Corrected On-Site**
Basic - Stored food not covered.
Cooked bean, raw ribs and various food items in walk-in cooler. Operator covered items at time of inspection. **Corrected On-Site** **Repeat Violation**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken stored over raw beef in walk-in cooler.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
A container of diced tomato (71F - Cold Holding) and a container of sliced ham (52F - Cold Holding) stored on prep tables at cook line. Operator moved items to freezer. **Corrective Action Taken**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
A pot of cooked white rice (98-113F - Hot Holding) stored on stove top. Operator moved items to walk-in freezer for cooling instead of hot holding. **Corrective Action Taken**
Intermediate - Handwash sink used for purposes other than handwashing. A container of soap water and other tools stored in handwash sink at bakery room. **Repeat Violation**
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.
