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 - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
Slight dust build up on fans in walk in cooler. **Repeat Violation** **Warning**
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Scoop utensils for hot holding foods in standing dirty water. Manager removed. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
No time stamp on foods in hot holding unit. Per manager, items just replaced. Manager time stamped. **Corrected On-Site** **Warning**
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
On cook line: eggs out since 5am at 71°. Stop sale issued. Provided time/temperature control for safety paperwork and helped fill out. Explained parameters with manager. **Repeat Violation** **Warning**
High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food.
Spray bottle of de-greaser near food on line. Manager removed. **Corrected On-Site** **Warning**
High Priority - Stop Sale issued due to adulteration of food product.
Single shell egg on cook line cracked. Manager discarded. **Corrective Action Taken** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
On cook line: shell eggs 71°, on line since 5am. Provided time/temperature control for safety paperwork and helped fill out. **Warning**
Intermediate - Hot water not provided/shut off at employee handwash sink.
Hot water at 70°. Pilot was re-lit on hot water heater. Water at 100 by end of inspection. **Corrected On-Site** **Repeat Violation** **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.
