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
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Server scratched chest then handled and filled pot of coffee without washing hands first. Hostess touched face then made shakes without washing hands first. Employees washed hands. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Spinach 49° F, cheese American 61° F, white cheese 60° F, tomatoes 62° F, salsa 61° F, sausage 61° F, chicken , ham 56° F, chicken 60° F, and liquid egg 48° F at flip top cooler next to grill. Cooler with ambient temperature of 50° F, coils frozen. Food moved to working cooler to quick chill. Foods in cooler for less than 4 hours. Corrective Action Taken.
Overstacked Tomatoes 52° F, cheese 53° F, and sauce 54° F at flip top cooler at end of cookline. FOD observed being stored above rim level of container in make table top. Overstack of foods removed and placed inside of cooler **Corrective Action Taken**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw beef over raw fish . Foods moved and properly stored. **Corrected On-Site**
High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 62 live roaches in rear prep area by prep sink table and reachin freezer and 12 live roaches by prep cooler at end of cookline.
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked potatoes from 79-85° F to 78-79° F at 11:02 Cooling in large deep covered container at walkin cooler. Ice added to quickly bring down potatoes to 70° F. Reviewed proper cooling parameters and methods. **Corrective Action Taken**
Intermediate - Handwash sink not accessible for employee use due to being blocked by plastic container in dishwashing area. Handwash sink used to refill coffee pot with water. Reviewed proper use of handwash sink. Obstructions removed. **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.