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 - Food stored on floor.
-frozen whole turkey and box of orange juice stored on floor in walk in freezer
Operator removed from floor. **Corrected On-Site** **Repeat Violation**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Cooked black beans (48F - Cooling)
Operator cooked and began cooling them around 5PM yesterday. They have been in the walk in cooler all night, have not been taken out at all today. Stop Sale issued. Operator discarded. **Corrective Action Taken**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw fish and shrimp stored over washed habanero peppers and cooked beef in walk in cooler
**Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked black beans (48F - Cooling)
Operator cooked and began cooling them around 5PM yesterday. They have been in the walk in cooler all night, have not been taken out at all today. Stop Sale issued.
Operator discarded.
High Priority - Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began.
Operator was in process of time marking butter on kitchen counter that she said had just came from walk in cooler, it temped at 64F.
Operator voluntarily discarded and used butter with beginning temp of 41F instead. **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.
