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 dead or trapped birds, insects, rodents, or other pests, in control devices.
Observe insect trap above hand sink in kitchen with more than 20 dead flies.
Basic - Bowl or other container with no handle used to dispense food.
Bowls used to scoop, potatoes, flour, sugar. Manager removed all bowls. **Corrected On-Site**
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Cook cracked eggs and then engaged in plating cooked bacon on plate for guest, with out changing gloves.
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
More than 20 in dry storage area near oven, observed them on boxes and wall.
More than 20 in dry storage shelves next to mixer, observe on boxes and closed pasta bags.
More than 5 on closed flour bags.
All area located in kitchen.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Server station: half and half (68°F - Cold Holding); butter chips (68°F - Cold Holding); cream cheese (79°F - Cold Holding) observed not enough ice in bin advised to store in reach in cooler to bring temperature down to 41°F or below.
Meat cooler in front counter: 12 lbs corn beef (47°F - Cold Holding); 5 lbs brisket (52°F - Cold Holding)ambient of unit 45°F see stop sale per manager was left over night in unit.
Container in cook line: cooked potatoes (68°F - Cold Holding) per cook had on counter since 10:30am advise to put in reach in cooler.
Cook line: ; ham (51°F - Cold Holding); cooked onion (49°F - Cold Holding); smoked salmon (50°F - Cold Holding); cooked mushroom (50°F - Cold Holding); raw beef (46°F - Cold Holding); liquid eggs (49°F - Cold Holding); liquid egg white (49°F - Cold Holding); cornbeef hash (49°F - Cold Holding); ambient of unit 48°F, advised to move all food to walk in cooler. Per cook put from in unit at 8:00am. **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
11:20am 10 lbs cooked potatoes (55-57°F - Cooling) 12:56pm cooked potatoes 51-57°F cooling per cook potatoes were prepared on 1-24-18, were taken out from walk in cooler to cut this morning. Between 8:30-9 potatoes were put back in walk in cooler. See stop sale.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
Container in cook line: cooked pasta (68°F - Hot Holding); per cook was prepared at 8:00am, advised to put in reach in cooler or bring back to reheat to 165°F. Reviewed with manager TPCH.
steamer in front counter: (); pastrami (122°F - Hot Holding); brisket (102°F - Hot Holding); corn beef (127°F - Hot Holding) per cook put in unit at 9:00am advised to reheat to 165°F.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
Cooked potatoes under shell eggs. Manager moved potatoes **Corrected On-Site**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Meat cooler in front counter: 12 lbs corn beef (47°F - Cold Holding); 5 lbs brisket (52°F - Cold Holding)ambient of unit 45°F see stop sale per manager was left over night in unit.
11:20am 10 lbs cooked potatoes (55-57°F - Cooling) 12:56pm cooked potatoes 51-57°F cooling per cook potatoes were prepared on 1-24-18, were taken out from walk in cooler to cut this morning. Between 8:30-9 potatoes were put back in walk in cooler. See stop sale.
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
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.
