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 - Accumulation of food debris on the inside of the dishmachine. Water soiled and drain tray full of food debris. Employee cleaned. **Corrected On-Site**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On walk in door handle, on cooking equipment and fryer, soiled hand wash sink, reach in cooler gaskets. Employees cleaned all. **Corrected On-Site**
Basic - Cleaned and sanitized equipment or utensils not properly stored. Bowls in soiled pan at cook line area. Employee cleaned and sanitized. **Corrective Action Taken**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At cook line , manager will order. **Repeat Violation**
Basic - Single-service articles improperly stored. Cup lids stored under cabinet on soiled shelve at front counter area. Employee cleaned. **Corrective Action Taken** **Repeat Violation**
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Large piece of cooked pork in walk in cooler covered/stacked and cooling for 1.75 hours at 112, after 30 minutes 106 and for 2.25 hours. Employee cut into smaller pieces and placed on sheet pan in walk in freezer. After 30 minutes pork observed at 67 degrees. **Corrective Action Taken**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Small pan and spoons in hand wash sink at cook line. Employee removed and cleaned sink. **Corrected On-Site** **Repeat Violation**
Intermediate - Slicer blade guard soiled with old food debris. Can opener soiled, reach in cooler at wait station and front display cooler. Sandwich press soiled. All cleaned. **Corrected On-Site**
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.
