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 - Observed standing water in bottom of reach-in cooler. Observed standing water inside reach-in cooler at front cook line. Unit has been scheduled for service, parts are on order.
Basic - Single-service articles not stored inverted or protected from contamination. Observed single service trays held upright on shelf in side prep hall. **Corrected On-Site**
Basic - Stored food not covered in walk-in cooler. Observed beef, meatloaf, roast beef and fish held uncovered inside walk-in cooler. **Corrected On-Site**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed cooked gyro meat 49°F, cut tomatoes 49°F and cut leafy greens 50°F inside reach-in cooler. Foods are held in containers on ice beds and stocked daily from walk-in cooler. Immediate corrective action taken by adding additional ice to container. Observed corned beef hash 64°F held overnight in bottom of reach-in cooler on front line. **Corrective Action Taken**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed corned beef hash 64°F held overnight in bottom of reach-in cooler on front line.
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no backflow preventer on hose at mop sink; hose is attached to bibb.
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. Observed cooked gyro meat 49°F, cut tomatoes 49°F and cut leafy greens 50°F inside reach-in cooler. Foods are held in containers on ice beds and stocked daily from walk-in cooler. Immediate corrective action taken by adding additional ice to container. Observed corned beef hash 64°F held overnight in bottom of reach-in cooler on front line. **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.
Please see our Chapter 455 page to determine if you are affected by this change.