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.
Observed in various closed containers of sugar and spices/ topping at first floor dry storage area. Operator began to remove. **Corrective Action Taken**
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Observed at first floor counter next to hand sink serving dishes and cups next to hand sink.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employees personal bags stored on dish machine.
Observed employee water bottles stored on cutting board throughout kitchen. Operator removed. **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Observed at second floor cook line utensils stored in water if 76F. Operator discarded water. **Corrective Action Taken**
High Priority - Raw animal food stored in same container as ready-to-eat food.
Observed at reach in freezer of second floor raw shrimp stored over bags of peas. Operator removed. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed at first floor counter rice balls (80F - Cold Holding); quiche (76F - Cold Holding). As per operator for less than 4 hours to refill coolers. Operator removed and placed into walk in cooler. **Corrective Action Taken**
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.
