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 - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) semolina not stored with handle above top of food within a closed container.
Cook took scoop out. **Corrected On-Site**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
0ppm at bar.
Dishmachine was repaired during inspection 50ppm chlorine **Corrected On-Site**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Prep cook washed and prepped lettuce without gloves.
Reviewed proper procedure with cook she than went to wash her hands and put gloves on. **Corrected On-Site**
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.
Beef patties prepared at 9:55 in walk in cooler , 60°F ambient cooling .
At 10:45 , 58°F covered.
Explained to prep cook patties had to be uncovered for quick cooling. However another employee placed the lid back on.
Prep cook placed patties on ice. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165°F within 2 hours.
Mashed sweet potatoes 61°F after one and a half hour of reheating in steam table with a water temperature of 150°F, water temperature after one hour in steam table went up to 163°F,
Chef discarded sweet mashed potatoes, he didn't want to reheat potatoes on stove.
Intermediate - Handwash sink not accessible for employee use at all times, because a portable hot steam table was blocking the sink on cook line.
Prep cook removed table. **Corrected On-Site**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
Sauces in walk in cooler prepared two days ago.
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.
