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.
1. Wire shelving at end of cookline soiled with food debris.
2. Area around lemonade nozzle at fountain machine in server station soiled with mold-like substance.
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength.
Dish machine chlorine 0ppm. The dish machine has been in-use today. The manager primed the sanitizer, then chlorine 50ppm. Inspector instructed manager to sanitize all dishes that have been sanitized using the dishwasher machine today. An employee began sanitizing dishes during this inspection. **Corrective Action Taken**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Inside top of refrigerated make-table:
yogurt (53F - Cold Holding). An employee stated the yogurt was placed into this cooler from the walk-in cooler approximately two hours prior, then moved the yogurt to a freezer to rapidly cool it to 41F. **Corrective Action Taken**
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.
Raw pooled eggs (French toast mix) on cart at cookline indicated as being held using Time as a Public Health Control by manager. The pooled eggs have no time marking. An employee stated the eggs have been held at room temperature for 15 minutes and added the proper time mark during this inspection. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at handwash sink at end of server station. An employee replenished the towels during this inspection. **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.
