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 - Live, small flying insects in kitchen, food preparation area, or food storage area - approximately 8 small flying insects in dry storage area around boxes; 1 behind indoor bar; 1 in dish room.
High Priority - Potentially hazardous (time/temperature control for safety) food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours - pizza prep left: mozzarella cheese 60° F, meatballs 68° F, diced tomatoes 59° F, diced chicken 59° F, diced ham 61° F, sausage 59° F, diced tomatoes 54° F. See stop sale.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse - pizza prep left: mozzarella cheese 60° F, meatballs 68° F, diced tomatoes 59° F, diced chicken 59° F, diced ham 61° F/49° F, sausage 59° F, diced tomatoes 54° F/45° F
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired - ambient temperature inside unit 70° F tested by DBPR issued dial thermometer that was calibrated in front of Operations Officer.
Intermediate - Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired - bagged shredded lettuce 67° F. Ambient temperature at 70° at 3:00. Down to 65 at 3:45. Maintenance man onsite and working the issue. **Corrective Action Taken**
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.