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 - - From inspection on 2017-05-03: High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Cooked sweet potatoes (47°-48°F°-Cooling); observed 9:45am in walk in cooler-Mash potatoes (49°-56°°F - Cooling); tomato sauce (54°-59°F), Jasmine Rice (45°-49°°F - Cooling). Provided operator with cooling sheet. **Warning** - From follow-up inspection on 2017-05-04: Observed the following temperature of of foods that were cooked on 5/3/17 in the walk-in cooler. Cooked chicken breasts 45-47°F, marinara sauce 42-43°F, cooked yellow onions 46-48°F, cooked short ribs 50-54°F, cooked sauce for short ribs 45-46°F, cooked red onions 44-46°F, chicken stock 44-47°F, wild rice 42-43°, cooked spinach 40°. See stop sale **Admin Complaint** - From follow-up inspection on 2017-07-14: Observed inside walk in cooler approximately 20lbs of cooked marinara sauce at a range temperature of 47°-50°F, per label on container and operator product was made on July 13,2017 left on walk in cooler overnight, product did not reach the 41°F. **Admin Complaint**
Intermediate - - From inspection on 2017-05-03: Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Food was cooling overnight. Tomato sauce (54°-59°F) stored in a container approximately 14" deep. **Warning** - From follow-up inspection on 2017-05-04: Observed the following foods prepared on 5/3/17, were improperly cooled in deep containers in the walk-in cooler. Chicken stock in plastic containers approximately 12" deep, cooked yellow onions and cooked red onions in containers approximately 8"deep. **Admin Complaint** - From follow-up inspection on 2017-07-14: Observed the same for product that was issued a stop sale. **Admin Complaint**
Intermediate - - From inspection on 2017-05-03: Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked sweet potatoes (47°-48°F°-Cooling) Mash potatoes (49°-56°°F - Cooling);Jasmine Rice (45°-49°°F - Cooling). All these items were cooked on 5/2/17. **Warning** - From follow-up inspection on 2017-05-04: Observed the following foods prepared on 5/3/17 were improperly cooled and covered. Cooked yellow onions, cooked red onions, cooked chicken breasts and cooked short ribs. **Admin Complaint** - From follow-up inspection on 2017-07-14: Observed covered cooked onions at a temperature of 55°-60°F inside walk in cooler per operator product was made today a second temperature was taken 30 minutes later and still the same, at current rate product won't reach the 41°F , required by cooling standards. Operator placed product under ice. **Admin Complaint** **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.