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 - Bowl or other container with no handle used to dispense food.
Bowl use to scoop black pepper.
Bowl use to scoop grated Parmesan **Repeat Violation**
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee yogurt stored over shaved Parmesan located on soda cooler in kitchen. Removed Corrected On-Site** **Corrected On-Site**
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Debris on walls on walk in cooler. Employee cleaned Corrected On-Site** **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use at all times.
Hand sink by three compartment sink blocked by garbage can .
Garbage can removed
**Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing.
Soap gallon inside hand sink located by three compartment sink. Removed **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.
Shell eggs made three days ago no date marked, ham rolls three days ago no date marked ,lasagna made and kept in cook line for three days with no date marked.
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.
