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. Ceiling in disrepair over chest freezer in mobile unit . **Repeat Violation** **Warning**
High Priority - Raw animal food stored over ready-to-eat food. Raw eggs stored over cut avocado in reach in cooler . COS inspector went over proper food storage practices at time of inspection and eggs were placed on bottom shelve in reach in cooler . **Corrected On-Site** **Warning**
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in 3 comp sink. COS, inspector went over proper hand washing and approved sink s for hand washing only . **Corrected On-Site** **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pan stored in employee hand wash sink , COS, employee removed pan at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink.COS, employee replaced paper towels at time of inspection. **Corrected On-Site** **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked beef , cheese , cooked pork, held over 24 hrs with no date marking. **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.
