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 - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
At kitchen, cardboard on floor with raw meat stored on top soiled with drippings from raw meat.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
At kitchen, opened employee beverages stored on prep tables and shelves where food is stored or prepared. **Repeat Violation**
Basic - Food contaminated by unsanitized equipment or utensil. See stop sale.
At kitchen, Employee dropped raw meat on floor, then picked it up and put into refrigerator with other raw meat. Operator discarded raw meat. **Corrected On-Site**
Basic - Food stored on floor.
At kitchen, bags of Raw chicken, raw pork, raw turkey, sauces, piklis, stored on floor. Advised operator of proper storage. Operator moved items to refrigerator and onto shelf.
At front counter, single service items, bottled drinks stored on floor. **Corrected On-Site**
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
At kitchen, bags of raw pork, raw chicken slacking at room temperature, no longer frozen. Operator stated items held out of temperature approximately 1 hour.
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.
At kitchen, Employee handled raw food, then began preparing plates without washing hands. Advised operator of proper hand washing.
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee wiped sweat from her face, then put on gloves without washing hands. Advised operator op proper hand washing.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
At kitchen double door reach in freezer, raw chicken stored over raw pork. Advised operator of proper storage.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At kitchen, raw chicken (64F - Cold Holding); raw pork (77F - Cold Holding), cut lettuce (84F - Cold Holding) not prepared or portioned today. Operator stated items held out of temperature approximately 1 hour. Advised operator of cold holding parameters. Operator placed items into reach in freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
At kitchen prep table, cooked pork (70F - Hot Holding); gravy (84F - Hot Holding); cooked turkey (68F - Hot Holding);. Operator stated items held out of temperature approximately 1 hour. Advised operator to reheat items to 165F.
Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label.
At front counter reach in beverage cooler, juices without warning label. Advised operator of proper labeling of juices.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
At kitchen, designated hand sink, no paper towels. Operator provided paper towels. **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.
