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 - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in across salad cooler no longer maintaining temperature. As per operator, no longer used. No TCS foods stored inside. Observed walk in cooler with ambient temp of 45F, the following TCS foods stored inside for more than 4 hours: ricotta (47F - Cold Holding); pasta sauce (53F - Cold Holding); raw beef (49F - Cold Holding); marscapone (48F - Cold Holding); ham (50F - Cold Holding); butter (45F - Cold Holding). **Warning**
Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Observed none for proper air drying. **Repeat Violation** **Warning**
High Priority - Container of medicine improperly stored. Observed ibuprofen stored above sugar packets on rack next to salad coolers. Observed tums on shelf above clean glasses and pos system. Operator discarded both products. **Corrected On-Site** **Warning**
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cell phone and then begin to cut pizza dough with barehands. Inspector stopped in and spoke to employee. Employee washed and dried hands. **Corrected On-Site** **Warning**
High Priority - Live, small flying insects found. Observed 4 live flies in prep area where salad coolers are stored. Observed in kitchen area above triple sink: 50+ live flies. Observed 20 live flies under triple sink in kitchen area. Observed 10 live flies where pizza prep is conducted in kitchen. Observed 5 live flies in walkway between kitchen and walk in cooler, on clean dishes and olive oil box. **Warning**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef in chicken stored above pepperoni in freezer. Operator corrected order. **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed walk in cooler with ambient temp of 45F, the following TCS foods stored inside for more than 4 hours: ricotta (47F - Cold Holding); pasta sauce (53F - Cold Holding); raw beef (49F - Cold Holding); marscapone (48F - Cold Holding); ham (50F - Cold Holding); butter (45F - Cold Holding). **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed walk in cooler with ambient temp of 45F, the following TCS foods stored inside for more than 4 hours: ricotta (47F - Cold Holding); pasta sauce (53F - Cold Holding); raw beef (49F - Cold Holding); marscapone (48F - Cold Holding); ham (50F - Cold Holding); butter (45F - Cold Holding). **Warning**
High Priority - Toxic substance/chemical improperly stored. Observed stainless steel cleaner on rack above sugar packets in prep area next to salad coolers. Operator discarded product. **Corrected On-Site** **Warning**
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink. **Repeat Violation** **Warning**
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed tiramisu made with egg yolks not marked on menu. **Warning**
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed remodel in establishment, not matching current plans only OnBase. Observed dish machine added to plans next to triple sink which was moved to back of kitchen. Observed coffee and front counter with coolers added. Observed ice bin and chest freezer added to front counter area. **Repeat Violation** **Admin Complaint**
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed use of burner to cook salmon and chicken, no hood system.
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.
