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 - Single-service articles stored next to handwash/food preparation sink exposed to splash. Togo cups behind sink at counter. Employee moved cups to the side. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 48°f, cut lettuce 51°f on front line. Display case: turkey 44°f, tuna salad 47°f. Reach in cooler: Breaded chicken 44°-47°f. Operator turned the temperature down on the coolers. Items placed in walk in cooler. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs 114°f, meatball sauce 114°f. Products put in steam well at around 10:00am. Operator threw products away.
High Priority - Sewage/wastewater backing up through floor drains. Floor drain under three compartment sink backed up and overflowing. Water overflows from floor drain when three compartment sink is turned on. Floor drain also overflows when mop sink and hand sink is turned on. General manager tried to snake drain but was unsuccessful. Plumber has been called. **Corrective Action Taken**
High Priority - Stop Sale issued due to adulteration of food product. Box of pepsi soda on floor came in contact with grey water from floor drain. Box soaked with water. Operator threw away.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs 114°f, meatball sauce 114°f. Products put in steam well at around 10:00am.
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.