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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
On prep table, she moved it to bottom shelf **Corrected On-Site** **Repeat Violation**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Jackets and purse above soda syrup boxes, by passing window, employee removed them **Corrected On-Site**
Basic - Single-service articles not stored inverted or protected from contamination.
Plastic warp that has no box, storage shelf at prep area, employee placed it under flat shelf **Corrected On-Site** **Repeat Violation**
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Wood wall not sealed around ice machine
Basic - Working containers of food removed from original container not identified by common name.
Brown powder, manager labeled it pepper **Corrected On-Site** **Repeat Violation**
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee grabbed raw chicken then grabbed container with rice and hot dogs, employee washed hands and heater hot dogs to 165f **Corrected On-Site**
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee had her phone in hands then she put it away and grabbed bread, explained to her and she washed hands, discussed bread **Corrected On-Site**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Grabbed bread, explained to her and she put other glove on, she only had one glove on **Corrected On-Site**
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.
Raw ground beef in containers from kitchen on shelf above beef loin in bag, storage upright freezer, employee rearranged **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
50f hummus and pico de gallo, sitting on ice because the prep cooler is not working, added more ice water and they got to 41f **Corrected On-Site**
Intermediate - Spray bottle containing toxic substance not labeled.
Blue substance by triple sink, manager wrote windex, employee labeled it **Corrected On-Site** **Repeat Violation**
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
2 fryers not under hood, cooking chicken in there, they have a gyro special so the machine is in the spot that the fryer was and it'll be back under hood tomorrow
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.
