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 - - From inspection on 2017-03-06: Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) sugar not stored with handle above top of food within a closed container.
Operator took utensil out. **Corrected On-Site** - From follow-up inspection on 2017-05-18: **Time Extended**
Basic - - From inspection on 2017-03-06: Basic - Working containers of sugar removed from original container not identified by common name.
Operator wrote name on container **Corrected On-Site** - From follow-up inspection on 2017-05-18:
High Priority - - From inspection on 2017-03-06: High - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint** - From follow-up inspection on 2017-05-18: **Admin Complaint**
High Priority - - From inspection on 2017-03-06: High Priority - Potentially hazardous (time/temperature control for safety) pork stew cooked yesterday not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Pork stew 65°F -72°F, after 30 minutes 63°F-68°F.At this rate pork stew did not cool within 6 hours from 135°F -41°F.See stop sale. - From follow-up inspection on 2017-05-18: **Time Extended**
Intermediate - - From inspection on 2017-03-06: Intermediate - Large pieces of pork not cut up into smaller portions to cool.
Pork stew 65°F -72°F, after 30 minutes 63°F-68°F.At this rate pork stew did not cool within 6 hours from 135°F -41°F, was cooked yesterday. - From follow-up inspection on 2017-05-18: **Time Extended**
Intermediate - - From inspection on 2017-03-06: Intermediate - Potentially hazardous (time/temperature control for safety) pork stew tightly covered in a plastic bin while cooling.
Pork stew 65°F -72°F, after 30 minutes 63°F-68°F.At this rate pork stew did not cool within 6 hours from 135°F -41°F. - From follow-up inspection on 2017-05-18: **Time Extended**
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.