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 - Bowl or other container with no handle used to dispense food.
Plastic bowl used in garlic powder, manager removed **Corrected On-Site** **Warning**
Basic - Build-up of mold-like substance on nonfood-contact surface.
Lobby soda machine around nozzles, employee cleaned during inspection **Corrected On-Site** **Warning**
Basic - Carbon dioxide/helium tanks not adequately secured.
4 tanks up front near soda cooler, chain not long enough to corrected. Manager stated he would get another chain. **Corrective Action Taken** **Warning**
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
Evidence of water damage, dark tinted tiles in kitchen, tiles not smooth or easily cleanable. **Warning**
Basic - Working containers of food removed from original container not identified by common name.
Container of flour and powder sugar under prep table,manager labeled **Corrected On-Site** **Warning**
High Priority - Toxic substance/chemical stored by or with food.
Chemical Spray bottle on top of canned tomatoes, manager removed. Chemical bottle on bottom shelf where pizzas are made next to clean pots, manager removed **Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
Pizza by slice time marked on chart, manager lost written procedures. Printed during inspection and filled out. **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.