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 drinking from an open beverage container in a food preparation or other restricted area. Over prep table by cook line, mgr moved it. Also one open drink on storage area, discarded by mgr **Corrected On-Site**
Basic - Employee eating in a food preparation or other restricted area. On prep table by cook line, employee moved to dining area **Corrected On-Site**
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Tamales at 30° on table, corrective action: mgr placed them in walk in cooler
Basic - Working containers of food removed from original container not identified by common name. Sugar in bulk container, server area, mgr wrote name **Corrected On-Site**
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. Making tacos and grabbed burrito tortilla, employee put on gloves **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 45-60° raw fish, raw chicken, raw steak, raw shrimp, in prep unit, corrective action: iced down, 50° cut lettuce on prep unit, 48° cut tomatoes by grill, 46° pico de gallo-double pan, prep unit, corrective action: mgr iced down, explained time as public health control, mgr wrote time on lettuce and cut tomatoes
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 117° cheese, mgr reheated it on stove, and turned warmer up-water at 120°, 118° ground beef in big pot at back kitchen, mgr turned it on
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Flan made on Sunday, mgr put a date on tray, walk in cooler **Corrected On-Site**
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.
