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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed service plates stored not inverted or protected , operator instructed to properly protect service items.
Basic - Cutting board has cut marks and is no longer cleanable.
Observed during the inspection cutting board stained by use and chipped. Operator complied to replaced.
Basic - Employee eating in a food preparation or other restricted area. Observed during the inspection employee food on top of the preparation area. Operator instructed and removed food. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area.
Observed during the inspection personal items on top of prep area. Operator instructed to removed personal items. **Corrected On-Site**
Basic - Interior of microwave soiled with encrusted food debris.
Observed during the inspection the interior soiled with food debris. Operator instructed to clean.
Basic - Single-service articles not stored inverted or protected from contamination.
Observed during the inspection single use containers stored not inverted, operator complied to properly inverted and stored . **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed during the inspection Wet wash cloth on top of prep area , operator instructed to place in sanitizer bucket. **Corrected On-Site**
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed during the inspection server walk in from service area to kitchen area to pick up orders without washing hands first, Employee instructed to wash hands
Before touching or serving food. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
Observed during the inspection empanada temperature 121°, operator complied to turn on heat of hot display. **Corrective Action Taken**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Observed ice machine with mold like dirty. Operator instructed to clean properly edges and insides.
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.