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.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Observed dairy 47°F, beef 51°F, Marinara Sauce 47°F, Fish 48°F located in walk in cooler. Potato salad 48°F, Cole slaw 49°F, Chicken salad 48°F, raw beef 49°F located in reach in cooler. **Warning**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale.
Observed cooked rice, chicken salad dated 6/16/2015, pasta salad dated 6/12/2015, in reach in cooler at cook line . Homemade tarter sauce dated 6/11/2015 in walk in cooler. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Observed dairy 47°F, beef 51°F, Marinara Sauce 47°F, Fish 48°F located in walk in cooler. Potato salad 48°F, Cole slaw 49°F, Chicken salad 48°F, raw beef 49°F located in reach in cooler.Observed raw beef 49°F, raw chicken 51°F. **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
Observed dirty dishes stored in hand sink in kitchen, **Corrected On-Site** **Warning**
Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures.
Observed beer walk in cooler ambient air temperature 50°F, back walk in cooler ambient air temperature 53°F. reach in cooler on left side of cook line ambient air temperature 52°F, reach in cooler on right side of cook line 50°F, establishment has no other units capable of reaching temperature of 41°F or below. **Warning**
Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
Observed reach in coolers ambient 50°F and 52°F at cook line. **Warning**
Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
Observed walk in cooler ambient air at 53°F. **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.
