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 - Carbon dioxide/helium tanks not adequately secured.
Three tanks in kitchen found not secured. ManGer chained tanks **Corrected On-Site** **Repeat Violation**
Basic - Single-service articles not stored inverted or protected from contamination.
Round aluminum pans and clear plastic lids found stored on shelf in kitchen not inverted. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.
Bin of flour and tub of salt found in kitchen unlabeled.
Manager labeled **Corrected On-Site** **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
At buffet found cooked elbow pasta hh at 121° and pasta in marinara sc at 120° In steamtable for 30 mins. Had cook reheat both pastas and rechecked and found at 184° **Corrected On-Site**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
Pan of cooked pasta prepared on 12/3 found not date marked inside walk in cooler. Manager date marked product.
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.