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 - Case/container/bag of food stored on floor in walk-in cooler. Cases of bacon, eggs, sausage and tomato. Operator stored properly. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area. Cell phone on cutting board at cook line. Cook stored properly, sanitized area.**Corrected On-Site** **Corrected On-Site**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop handle in sugar in prep area. Operator removed. **Corrected On-Site**
High Priority - High - Operating with an expired Division of Hotels and Restaurants license. Expiration 12-1-2017.
Operator renewed during inspection,
Confirmation #177063149 **Corrected On-Site**
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched cell phone, cracked raw shell egg into pan, wiped hands on apron and proceeded to reach for clean plate. Spoke to employee, had employee store phone properly, and wash hands before proceeding. Educated cook of food handling and hand washing procedures. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored over cooked potatoes in reach in cooler in prep area. Cook moved potatoes to walk in cooler. **Corrected On-Site**
Intermediate - Hot water not provided/shut off at employee handwash sink. In womena¿¿s restroom, used by employees. Operator turned on water at shut off valve, providing hot water. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter. Operator provided towels. **Corrected On-Site**
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.
