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 - - From inspection on 2016-04-20: Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection on 2016-04-21: **Time Extended**
Basic - - From inspection on 2016-04-20: Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation** **Warning** - From follow-up inspection on 2016-04-21: **Time Extended**
Basic - - From inspection on 2016-04-20: Basic - No handwashing sign provided at a hand sink used by food employees at main kitchen employee hand wash sink. **Repeat Violation** **Warning** - From follow-up inspection on 2016-04-21: **Time Extended**
Basic - - From inspection on 2016-04-20: Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning** - From follow-up inspection on 2016-04-21: **Time Extended**
Basic - - From inspection on 2016-04-20: Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning** - From follow-up inspection on 2016-04-21: **Time Extended**
Basic - - From inspection on 2016-04-20: Basic - Working containers of food removed from original container not identified by common name.bulk containers . **Repeat Violation** **Warning** - From follow-up inspection on 2016-04-21: **Time Extended**
High Priority - - From inspection on 2016-04-20: High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.cooked macaroni and cheese not cooled with in the proper time frames over night Mac and cheese reading 58° **Warning** - From follow-up inspection on 2016-04-21: At time of call no active cooling in process . **Time Extended**
High Priority - - From inspection on 2016-04-20: High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. Mac and cheese cooled over 24 not cooled with in the proper time frames. **Warning** - From follow-up inspection on 2016-04-21: **Time Extended**
Basic - - From inspection on 2016-04-20: Intermediate - Reach-in cooler shelves soiled with food debris. Reach in coolers on cooks line. **Warning** - From follow-up inspection on 2016-04-21: **Time Extended**
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.