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 - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. see comments
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cardboard used throughout.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands after returning to work from dining room/delivery. Repeat Violation.
Critical - Observed food being cooled by nonapproved method. 52 degrees fried boneless meat in walk in cooler in deep plastic tub. Stated cooked today. Corrective action- Took out and placed on sheet pan in reach in freezer.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch on cook line at 56 degrees F. Repeat Violation. Corrective action- Discussed using 4 hr. time limit, made new batch.
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken over beef in upright freezer. Chest freezer also improperly seperated. Poster provided.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked. No date marking on any cooked foods, walk in. Repeat Violation.
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.
