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.
In general, critical violations are those that, if not corrected, are more likely
to contribute directly to food contamination, illness or environmental damage.
Although we use the industry-standard term "critical", varying degrees of severity
and potential risk to the public require inspectors to assess each situation in
determining the appropriate action. In addition, while an establishment may have
multiple violations, the inspectors' training and judgment formulate the overall
result of the inspection to ensure the public health and safety. 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.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.At bakery chef placing marshmallows onto cup cake with barehands. Corrected On Site. Repeat Violation.
Critical - Observed food being cooled by nonapproved method.Cooked Vegetable platter at reach in cooler tightly wrapped with cling wrap at 11.40 am 47 degrees, at 1.10pm product still 47 degrees .
Critical - Observed food being cooled by nonapproved method.Hummus in tightly sealed container at walk in cooler, 12.30pm 67 degrees at 1.10pm 67 degrees .
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