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 - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
asst soups - walk in cooler overnight measured at 53 F Corrected On Site.
stop sale issued
Nonfood-contact equipment not designed and constructed in a durable manner. cabinet under food displays - throughout - I.e. seafood steam table; hot bar area
Critical - Observed food being cooled by nonapproved method. soups - walk in cooler - volume not reduced for rapid cooling; product covered during cooling process Corrected On Site. stop sale issued
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. bottom cabinet of pizza table Corrected On Site. cleaned during inspection
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
asst soups measured at 53 F - not cooled from 135 to 40 within 6 hrs
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