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.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Front make table:Diced tomatoes 56°F. Cream cheese 56°F. Shrimp 57°F. Ambient 60°F.
Double door reach in cooler: Chicken wings 51°F. Steak 50°F. Chicken 50°F. Ambient 54°F. Milk 45°F.
Back make table:Rice 52°F. Cut cherry tomatoes 49°F. Sliced tomatoes 48°F. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
All food from previous day, per cook,
Front make table:Diced tomatoes 56°F. Cream cheese 56°F. Shrimp 57°F. Ambient 60°F.
Double door reach in cooler: Chicken wings 51°F. Steak 50°F. Chicken 50°F. Ambient 54°F. Milk 45°F.
Back make table:Rice 52°F. Cut cherry tomatoes 49°F. Sliced tomatoes 48°F.
**Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
Spoon in handwash sink at front . **Corrected On-Site** **Warning**
Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures.
All reach in coolers are out of temperature, only working unit is a double door reach in freezer. **Warning**
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **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.
