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 - Ceiling/ceiling tile shows damage or is in disrepair. Observed in kitchen, dry storage, food preparation areas, dish room, mildew/mold like on ceiling in meat room.
Basic - Condensation or other drainage not disposed of according to law. Observed leaky ceiling during rain, on cookline and dry storage area, leaks through vent hood lighting fixtures over cooking equipment, glass bulb covers holding water, leaking over food preparation counter, and bakery. Observed baked potatoes stored on shelf in standing water from leak above, covered food on food preparation table with water on top of container from leak above, leaking on grill while cooking sausage, water leaking into fryer, food in dry storage also exposed to leak from ceiling.
Basic - Food stored in a location that is exposed to splash. Observed baked potatoes stored on shelf in standing water from leak above, covered food on food preparation table with water on top of container from leak above, leaking on grill while cooking sausage, water leaking into fryer, food in dry storage also exposed to leak.
High Priority - Stop Sale issued due to adulteration of food product. Observed Food stored in a location that is exposed to splash. Observed baked potatoes stored on shelf in standing water from leak above.
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.
