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.
High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over soup at glass door cooler in rear prep area. Fish over veggie burger at reach in freezer at cookline. Foods moved and properly stored. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach in freezer on cook line. Raw open package of turkey burger stored over raw tilapia. Foods were moved and properly stored. **Corrected On-Site**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Raw chicken from 47° F at 2:14 to 46-47° F at 3:54 ambient cooling at glass door cooler in cookline area in covered container. Items placed in freezer to quick chill. **Corrective Action Taken**
Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Water at handwash sink by front counter was at 93°F, water at handwash sink by cookline was at 95°F. Operator corrected temperature setting to over 100°F **Corrected On-Site**
Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Operator corrected temperature setting to over 100°F **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.
