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 - - From inspection on 2017-07-05: Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
Sliding door cooler, door tracks soiled **Repeat Violation** **Warning** - From follow-up inspection on 2017-07-07: **Time Extended**
Basic - - From inspection on 2017-07-05: Basic - Equipment in poor repair.
Sliding glass door behind reach in cooler does not slide **Repeat Violation** **Warning** - From follow-up inspection on 2017-07-07: **Time Extended**
Basic - - From inspection on 2017-07-05: Basic - Exterior door has a gap at the threshold that opens to the outside.
Back exit door **Warning** - From follow-up inspection on 2017-07-07: **Time Extended**
Basic - - From inspection on 2017-07-05: Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
In kitchen **Repeat Violation** **Warning** - From follow-up inspection on 2017-07-07: **Time Extended**
Basic - - From inspection on 2017-07-05: Basic - Reach-in cooler gasket torn/in disrepair.
Main reach in cooler in kitchen **Warning** - From follow-up inspection on 2017-07-07: **Time Extended**
Basic - - From inspection on 2017-07-05: Basic - Soiled reach-in cooler gaskets.
All reach in coolers in kitchen **Warning** - From follow-up inspection on 2017-07-07: **Time Extended**
High Priority - - From inspection on 2017-07-05: High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
0 ppm
Operator refilled sinks with sanitizer to 100 ppm **Corrected On-Site** **Warning** - From follow-up inspection on 2017-07-07: 3 compartment sink not set up. **Time Extended**
High Priority - - From inspection on 2017-07-05: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Shredded lettuce 58, cut tomatoes 57, items in Buffett more then 4 hours. See stop sale **Repeat Violation** **Warning** - From follow-up inspection on 2017-07-07: Facility closed, no items on buffet. **Time Extended**
High Priority - - From inspection on 2017-07-05: High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
Saute onions 114 in Buffett more then 4 hours per cook. See stop sale **Warning** - From follow-up inspection on 2017-07-07: Facility closed, no items on buffet. **Time Extended**
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.