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 - Food stored in a prohibited area.
Observed shelving either canned foods, onions and single service items stored on the hallway by the bathrooms; advised to move foods;
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed produce with sliced ham and milk in 2 door cooler at front counter ; advised to store properly
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
cooked potatoes (116-129F - Cooling)at 10:02 to 110 F at 10:40 since 8:30; food never reached 70 F within 2 hours; food was placed in the oven to be reheated to 165 F and restart cooling once food reaches 135 F;
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Food was cooling inside the hit oven;
**Corrective Action Taken** **Corrective Action Taken**
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed cooks leaving the cook line to go on the bathroom hallway and bring can of hash browns; opened the can and and took gloves off and put new gloves on to cook foods without washing hands first;
Educated; employee washed hands; **Corrected On-Site**
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed cooks on numerous occasions wiping gloved hands on visibly soiled dry towels and continued to prep foods and touching clean plates; educated; employees washed hands; **Corrected On-Site**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw burgers and raw salmon stored over hot dogs and sliced ham - all not commercially packaged in white freeze at front counter; advised to store properly
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
cheese (50F - Cold Holding); chicken (44F - Cold Holding);in cooler at cook line; food not prepared or portioned today; food placed on top of layers of deli paper not allow g cool air to keep food at 41 F or below; food out of temperature for approximately 30 minutes; paper removed ; **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: No time on French toast batter, pancake batters and hash browns at cook line
Operator time marked 8:30 am **Corrective Action Taken**
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food- emailed and advised to print and fill out;
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.
