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.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. 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.
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed chlorine sanitizer, at dishwash machine, at 0ppm. Bucket appeared to almost be empty. Operator replaced bucket. to 100ppm **Warning**
Basic - Employee beverage container(green plastic cup) in a food preparation area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Warning**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handle toasted bread buns and pieces of lettuce with bare hands. **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach crawl from microwave to under steam table along cookline. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 57 dry and fresh rodent droppings. Observed a storage rack storing utensils, food storage equipment , and boxes of cornstarch with fifteen dry droppings and seven fresh droppings. Observed another storage rack(located next to two compartment sink) holding a container of delicatessen paper, utensils, portioning bags with eight dry droppings and two fresh droppings. Inside the opened boxes holding food portioning bags observed eight dry rodent droppings. Observed six fresh droppings on floor next to storage racks. Observed three fresh droppings on floor next to can storage rack, observed five dry droppings on soda syrup boxes. Observed three dry droppings on storage shelf holding box of sugar packets. Establishment began to clean floors and storage racks at time of inspection . **Repeat Violation** **Warning**
High Priority - Toxic substance/chemical stored by or with food. Observed a bottle of glass cleaner stored next to food products on a shelf located along the cookline. **Corrected On-Site** **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located next to two compartment sink. **Corrected On-Site** **Warning**
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.
