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 - Food not stored in a clean/dry location that is not exposed to splash/dust.
potatoes washed and placed back into orig shipping cartons
Corrected On Site. tranferred into sanitary Lexan staotage containers
Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. temp gauge reads 160 F; final rinse [multiple attempts]
repair tech notified and en route
Critical - Observed employees using same utensil to handle raw and cooked product. using gloved hands to handle both raw and cooked burgers
Corrected On Site. separate and distinct spatulas provided to avoid cross contamination
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham strips at cold bar 49 F
Corrected On Site. ice pan placed under product
Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
multiple attempts
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.
