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 - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with heavy soiled. Observed walk in cooler fans guard soiled.
Basic - Old labels stuck to food containers after cleaning, stored on racks above the 3 compartment sink. During the inspection employee removed old labels. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed an employee beginning work and putting on new gloves without washing their hands first. Discussed and coached employee in proper methods. Employee washed hands and put on new gloves. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located at preparation area. During the inspection employee provided paper towel. **Corrected On-Site**
Intermediate - Non-pitting surface rust on food-contact equipment. One shelf rack located above the three compartment sink was observed to be used for storing clean kitchen equipment.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork stored in reach in cooler without dated marked. As per operator food was prepared 2 days before the inspection. During the inspection employee placed labels with the proper dated. **Corrected On-Site**
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.
