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.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. WOOD ON DRY STORAGE SHELVING UNIT BY UPRIGHT REACH IN FREEZER BY BACK BACK DOOR
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER RAW BEEF_WALK IN COOLER BY COOK LINE Corrected On Site.
Critical - Unpackaged food not protected from environmental sources of contamination during preparation. METAL PAN_ON TOP OF COOKED CHICKEN _BY DEEP FRYERS Corrected On Site.
Critical - Working containers of food removed from original container not identified by common name. BLACK SUGAR BIN_NEEDS ENGLISH NAME_DRY SHELVING UNIT BY THE BACK DOOR
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