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.
Equipment or utensils not designed or constructed in a manner consistent with the food code. Souflee cup in parmesan cheese at salad station, corrective action removed cup. Repeat Violation.
Critical - No original 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. Copies not acceptable.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before gloves when prepping food.
Critical - Observed establishment utilizing time as a public health control without having written procedures. For pizzas held on time control, form provided.
Critical - Observed handwash sink used for purposes other than handwashing. Storing dirty dishes, corrective action removed dishes. Also hand sink at server station and pizza station with soap bottles stored in them, corrective action removed soap bottles. Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic in oil mixture at 55F. Corrective action placed back in cooler. According to employee it has been back in cooler for 30 minutes.
Critical - Observed raw animal food stored over cooked food. Raw chicken over cooked lasagna, 3 door reach in cooler cook line, raw fish thawing on shelf/counter over sliced mushrooms, raw eggs over box of pepperoni in walk in cooler. Repeat Violation.
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken and raw beef over raw seafood 3 door reach in cooler cook line.
Critical - Observed shell eggs in use or stored with cracks or broken shells. Egg flat on counter with empty shells, corrective action removed empty shells.
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.
