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 - Employee used food thermometer to measure food temperatures without first cleaning the thermometer.
Restaurant employee given new thermometer at time of inspection.
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food.
Observed employee preparing entree walk to another area of kitchen return work station change gloves did not wash hands.
Training recommend for all staff
High Priority - Nonfood-grade containers used for food storage - direct contact with food.
Observed several,containers stored inside walk in cooler
no food grade has breaded chicken stored inside.
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
Gallon of milk stored inside ricooler. **Corrected On-Site**
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.
Spoke to owner have new Manager, no proof provided must provide by next routine inspection.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand sink near 3 compartment sink. **Corrected On-Site**
Basic - Intermediate - Reach-in cooler shelves soiled with food debris.
Observed the shelves inside cooler on the service line, must be cleaned and sanitizer.
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.
