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 - Employee with no beard guard/restraint while engaging in food preparation.
Cook employee with facial beard on cook line preparing food with no beard guard
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Interior reach in cooler drawer on far right side of cook line under stove top soiled with food debris
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Observed dish machine in use and Dishwasher sanitizing (Temperature 138F @ 1st run and 139F @ 2nd run). Manager called Ecolab and setting up three compartment sink.
Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.
Ecolab arrived during inspection and unable to get boaster working but did switch machine to chlorine @ 200ppm and now working properly **Corrective Action Taken**
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Observed dish machine in use and Dishwasher sanitizing (Temperature 138F @ 1st run and 139F @ 2nd run). Manager called Ecolab and setting up three compartment sink.
Ecolab arrived during inspection and unable to get boaster working but did switch machine to chlorine @ 200ppm and now working properly **Corrected On-Site**
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Operator has no measuring device. Inspector uses state issued measuring device to take temperature
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Right side hand wash sink on cook line not dispensing. Manager fixed **Corrected On-Site** **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.
