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 - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.
Gap in between them by fryers, employee fixed it **Corrected On-Site**
Basic - Food storage container/container lid cracked or broken.
Lid is cracked for cut onions, upright cooler by cook line, employee removed it **Corrected On-Site** **Repeat Violation**
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Faucet by mop sink, employee placed one **Corrected On-Site**
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.
2258 lactic acid, sink and surface sanitizer, in triple sink, employee diluted it to 1875 **Corrected On-Site**
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
For triple sink, he is using them now
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Hand sink by upright warmer across oven, employee placed some **Corrected On-Site**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Pico de gallo made a bee days ago, employee wrote date on **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.
