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 - Handwash sink not accessible for employee use at all times. A cart blocking hand wash sink located by ice machine. Corrected On Site. Cart was remove
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a bracelet while in preparation of food. Corrected On Site. Bracelet was removed.
Observed single-service items stored on floor. Cups and lids stored on floor. In dry storage room. Corrected On Site. Cups and lid were removed and stored on shelf.
Critical - Observed unwashed vegetables stored with other ready-to-eat food. In walk in cooler. Corrected On Site. Unwashed vegetables were removed and stored on bottom shelf.
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