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.
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 touched visibly soiled wiping cloth, touched garbage can and then handled clean equipment, clean utensils, clean plates and prepared food for customers without washing hands.
Operator discussed with employee who then washed hands.
**Warning**
High Priority - Live, small flying insects found.
Approximately 5 live, small flying insects behind front counter flying around/landing on assorted flat bagels on top of display case.
See Stop Sale.
Approximately 20 live, small flying insects on wall behind front counter over flip top cooler and food preparation areas.
Approximately 10 live small flying insects flying around counter side flip top cooler lid.
Approximately 4 live small flying insects in kitchen on wall behind mop sink.
Approximately 1 live, small flying insect in kitchen on wall behind knife holder.
Advised Operator to eliminate live, small flying insects, clean sanitize areas.
**Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At Counter side flip top; cooked peppers (63F - Cold Holding); boiled eggs (63F - Cold Holding); cut lettuce (63F - Cold Holding).
Operator stated items not prepared or portioned today, held in cooler overnight.
See stop sale.
**Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At Counter side flip top; cooked peppers (63F - Cold Holding); boiled eggs (63F - Cold Holding); cut lettuce (63F - Cold Holding).
Operator stated items not prepared or portioned today, held in cooler overnight.
See stop sale.
**Repeat Violation** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
At pan on flat top; cooked sausage (117F - Hot Holding).
Operator stated sausage reheated prior to being held in pan on flat top for less than 1 hour, moved to be reheated to 165F and held at 135F or above.
**Corrective Action Taken** **Repeat Violation** **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At front line; cut tomatoes (65F - Ambient Cooling 7:45/65F 8:25);cooked garbanzo beans (65F - Ambient Cooling 7:45/65F 8:25).
Operator stated tomatoes cut and can of cooked garbanzo beans opened 30 minutes prior, at this rate will not reach 41F within 4 hours, placed in ice bath to facilitate faster cooling.
**Corrective Action Taken** **Warning**
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.
