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 - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage.
Observed a display reach-in cooler near the office, accumulation of water on the lower shelf.
Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
Observed a soiled napkin stored on the clean dish rack over dishes. It was placed in the laundry bag. **Corrected On-Site**
High Priority - Toxic substance/chemical stored by or with food.
Observed open glue traps stored on a covered bus tub with bags of confectioners sugar. The traps were removed. **Corrected On-Site**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed a test strip bleached out when placed in a sanitizer bucket. The solution is to be diluted. **Corrective Action Taken**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
Observed tuna salad made onsite, 38°, no date.
ALSO, an almost empty gallon of milk, no date. It was discarded. **Corrected On-Site**
Intermediate - Slicer blade soiled with old food debris.
Observed the back side of the slicer blade with dried food debris.
ALSO, 2 cutting boards in the kitchen are stained.
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.
