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 - Floor soiled/has accumulation of debris.
Observed floors soiled with heavy accumulation of dropped food, gloves and debris at front line and at dish washing area. **Repeat Violation**
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Observed for tongs at font counter cookie station. Operator removed. **Corrected On-Site**
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed in container of shredded cheese at pizza station.
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Observed at front line counter utensils in dirty water at salad station.
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
Observed at Triple Sink (Quaternary 500+ppm). Operator began to dilute solution. **Corrective Action Taken** **Repeat Violation**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed at front line prep counter bowl of fries (100F - Hot Holding). As per chef less than 30 minutes.
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.
