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 - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled, operator states new shelving on order **Corrective Action Taken**
Basic - Time/temperature control for safety food thawed in an improper manner. Prepared pizzas thawing at room temperature for service. Operator moved to reach in cooler **Corrected On-Site**
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. Observed employee wearing headphones adjust head phones with gloved hands then proceed to handle single service items. Discussed with operator/employee. Employee removed head phones. Removed gloves and washed hands **Corrective Action Taken**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw burger in walk in cooler. Operator reorganized **Corrected On-Site**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked burger (99F - Hot Holding) being held in steam table at front line. Operator states burgers were cooked approximately 1 hour ago. Operator reheated to 165F **Corrected On-Site**
High Priority - Toxic substance/chemical improperly stored. Spray bottle of degreaser stored with dry storage items of cook line, can of wd40 stored on hand wash sink. Operator properly stored **Corrected On-Site**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, operator moved to ware washing area **Corrective Action Taken**
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not provided for any employees. Provided agreement to operator. 4 employees employed. 3 employees on duty acknowledged at time of inspection. **Corrective Action Taken**
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing red substance stored with dry storage items of cook line not labeled. Operator labeled degreaser **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.
