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 - Employee personal items stored in or above a food preparation area.
Sunglasses stored with boxes of whole grain pasta
Back prep kitchen. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
Observed cast member change gloves working in the omelet station, without washing hands, explained to Sous Chef.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Cheese omelet 46/ 47°f located n the top panel of
Cooler.
Recommend to place product inside panel of unit not
On top of other pans cast member removed items at time
Of inspection.
High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Sous Chef notify engineering department.
Rechecked dishmachine three times 160°f plate surface
**Corrected On-Site**
High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
Observed sanitizer bucket stored by iced coffee machine
Located in the prep area.
Intermediate - Handwash sink not accessible for employee use due to being blocked by storage carts.
Observed hand sink located in dishmachine area. **Corrected On-Site**
Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.
Self service area Recommend Manager to notify engineering. **Repeat Violation**
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.