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 70 degrees Fahrenheit within 2 hours.
Short ribs, pulled out the oven at aproximetly 11 am, put in walk in cooler between 11:30am-12:00pm. At 2:45 ribs still 85-90F.
Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.
Handwash sink in cookline, between hot holding table and prep table, needs a splash .guard
Critical - Observed handwash sink used for purposes other than handwashing.
Food residues and ice. Used as dump sink. Also, has a water filter, person in charge stated employees use this sink to drink water.
Repeat Violation.
Critical - Observed raw animal food stored over ready-to-eat food.
Containers of raw fish over cheese and precooked sausage. Reach in cooler/prep table in cookline. Also, bag of raw hamburgers next to fries in reach in freezer. Cookline.
Repeat Violation.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Homemade cobb, ranch, 1000 island dressings, made on Friday. Multiple containers in glass door reach in cooler and walk in cooler.
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.
