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 beverage container on a food preparation table or over/next to clean equipment/utensils.
Multiple employee beverages stored in prep table. Owner had all beverages discarded immediately. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area.
Employee cell phones stored on reach in cooler make table. Owner had employee remove phone immediately. **Corrected On-Site**
High Priority - Dented can present. See stop sale.
Owner had can segregated from all other in-use cans to be returned to vendor. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Rice held on cookline counter at 78F. Employee moved rice into reach in cooler to cool to proper cold holding temperature. **Corrective Action Taken** **Repeat Violation**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
Raw beef stored over the produce in walk in cooler. **Corrected On-Site** **Repeat Violation**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
Raw beef stored over raw fish. **Corrected On-Site** **Repeat Violation**
Intermediate - Employee washed hands in a sink other than an approved handwash sink.
Employee washed hands in prep sink off of cookline. **Corrected On-Site**
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
Cornstarch&water mixture left at room temperature to cool. Employee moved mixture to reach in cooler to cool properly. **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.
