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 - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Corrected On Site - repair by maintenance team - 160F surface temperature reached as verified using thermal test strips.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - not washing hands before putting gloves on. Corrected On Site.
Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - butter at 50F at wait station - less than 4 hours. Corrected On Site - single layer tray prepared - 41F.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - cookline: cooked veg [46-47F], chicken [47F] - less than 4 hours - transferred to walk in cooler for further cooling. Corrected On Site - chicken [42F], cooked veg [40F]
Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served - action station - food marked 7pm [from previous night]. Corrected On Site.
Critical - Observed toxic item improperly stored - hanging on shelf used to store food and single service items. Corrected On Site. Room service storage room.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - incorrect date mark on ribs - walk in cooler 4. Corrected On Site.
Critical - Working containers of food removed from original container not identified by common name - container of vinegerette mislabeled. 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.