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 - Food stored in holding unit not covered. Pork steaks in reach in cooler in storage area. Potatoes, pork wrapped in bacon and regular cooked pork. In reach in cooler adjacent to previous cooler in storage area. **Corrected On-Site**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Prep area in kitchen near hand wash sink
Basic - Utensils in poor condition. Ice scoop handle broken. Owner discarded ice scoop and had another one to use as a replacement **Corrective Action Taken**
High Priority - Raw animal food stored over ready-to-eat food. Chicken over onions and ham in reach in cooler located in the kitchen. I moved items with owner to its proper segregation. **Corrected On-Site** **Repeat Violation**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Beef in reach in cooler located in kitchen. I uncovered beef to help product cool properly
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Open can of peppers located in reach in cooler located in the kitchen **Repeat Violation**
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.
