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.
-Observed employee drinks stored on food preparation table next to food items. Operator removed. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone stored on food preparation table. Operator removed **Corrected On-Site**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Observed accumulation of brown like substances buildup on can opener holster.
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls at 3 compartment sink solid with accumulation of black mold like substances.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
-Observed raw fish cold held at 45F in walk in cooler. Per operator, fish transfer to unit 1 hour prior to the inspection. Operator place ice packs on fish for quick chill. **Corrective Action Taken**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
-Observed accumulation of black mold like substances buildup on can opener blade.
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring devices available at the time of inspection.
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.
