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 - Bowl or other container with no handle used to dispense food. Plastic to ho cup used to scoop dressings. The operator replaced with ladle. **Corrected On-Site** **Warning**
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On shelf over prep table. **Warning**
Basic - Employee eating in a food preparation or other restricted area. Dish area employee meal on top of dish machine. The operator removed to the e,played break area. **Corrected On-Site** **Warning**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee cell phone on clean soup bowls waitstaff area. The operator removed and dish ware removed to dish to be cleaned. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream 55°F, baked beans 48°F in reach in cooler on cook line across from fryers. The items were moved to a different cooler. cooked chicken wings 54°F, sliced tomatoes 50°F, cole slaw 49°F in reach in cooler across from fryers on cook line. Ric near pizza oven cooked ribs 50°F, cooked chicken 49°F, garlic cream sauce 49°F. The operator states that the units are in defrost mode. He moved the items and is having the machines serviced. **Corrective Action Taken** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked onions and mushrooms on cook l e 90-126°F. The steam well was out of water. More water was added. in steam drawer next to bread butter machine cooked beef 120°F, cooked chicken 111°F, the operator adjusted the temperature. **Corrective Action Taken** **Repeat Violation** **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found. 10 dry rodent droppings found behind oil storage tanks next to dish room. 5 semi soft droppings found in between fryer oil tanks and dish room. **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.