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.
Employee beverage on shelf above pizza prep cooler
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
On top of prep cooler - fresh garlic in oil (83F - Cold Holding at 3:30), per staff item was prepared at 11am, staff discarded. Staff was advised to keep item cold held at 41F or below or on time as a public health control
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. All pizza slices at front counter with no time mark, staff voluntarily discarded all slices during inspection. Per staff, pizza slices only offered from 11-3pm.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Above stove - grilled chicken (119F - Hot Holding), per staff item held during lunch hours, staff voluntarily discarded
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
5 employees present during inspection with no CFM.
Per operator, an upcoming training class is already scheduled
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Hand sink next to pizza oven
Hand sink in kitchen
Staff restocked **Corrected On-Site**
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Written procedures in office not filled out
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
One valid certificate provided
Per operator, an upcoming training class is already scheduled
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.
