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 - Carbon dioxide/helium tanks not adequately secured.
In front of walk in cooler co2 tanks with no security chain, discussed with operator. **Warning**
Basic - Cutting board has cut marks and is no longer cleanable.
Cutting boards at cook line grooved and no longer cleanable, discussed with chef to repair or replace **Warning**
Basic - Floor area(s) covered with standing water.
Multiple areas of kitchen and walk in cooler standing water on floor, discussed with operator to clean and sanitize. **Warning**
Basic - Floor tiles missing and/or in disrepair.
Floors throughout kitchen missing throughout with debris in between tiles, discussed with operator to replace or repair. **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Dishwasher (Chlorine 0ppm) operator ran machine multiple times and at retest Dishwasher (Chlorine 100ppm) **Corrected On-Site** **Warning**
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee handled trash can and after without wash he hands employee placed on gloves and handled tortilla, discussed with operator who educated employee, discarded tortilla and washed hands. **Corrected On-Site** **Warning**
High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale.
In reach in freezer bag of cooked tamales for customer sale, per operator product obtained by a lady who cooked them, no invoice to verify source, see stop sale. **Warning**
High Priority - Live, small flying insects found.
Approximately 1 small live flying insect at cook line on open bag of tortillas.
Approximately 50 small live flying insects on bags of onions at prep area.
Approximately 15 small live flying insects at dish washing area landing on shelves and dishes.
Approximately 4 small live flying insects in customer dining room landing on tables.
Discussed with operator to eliminate all flying insects and clean and 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.
In reach in cooler at soda expo line house made tomato salsa (52F - Cold Holding) per operator product not portioned or prepared today and held in unit for over 6 hours, see stop sale. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In reach in cooler at soda expo line house made tomato salsa (52F - Cold Holding) per operator product not portioned or prepared today and held in unit for over 6 hours, see stop sale. **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
In hot holding cabinet cooked steak (117F - Hot Holding) per operator product held in unit for approximately 2 hours, operated reheated to 173F. **Corrected On-Site** **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In reach at cook line cut lettuce (56F - Ambient Cooling) at 1:20 since 12:30 to 55F at 2:00, at this current rate of cool on product will not reach 41F within 4 hours, discussed with operator who placed bag of ice on product.
In walk in cooler large covered metal pan raw ground pork (55F - Cooling) at 1:20 since 12:00 to 53F at 1:40, at this current rate product will not reach 41F within 4 hours, discussed with operator who separated products into separate pans to allow adequate air flow cooling. **Corrective Action Taken** **Warning**
Intermediate - Handwash sink not accessible for employee use at all times.
At dish washing area hand washing sink filled with dirty dishes, discussed with operator who removed dishes. **Corrected On-Site** **Warning**
Intermediate - No soap provided at handwash sink.
No soap provided at hand washing sink end of cook line, discussed with operator who provided soap. **Corrected On-Site** **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.
