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.
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At lower level walk in cooler, observed cooked potatoes cooling while covered in pan exceeding 4 inches in depth at approximately 14:45 at 50-55°F. Per operator, potatoes were prepared between 10:30 and 11:00am. At approximately 15:00, observed potatoes 49-53°F. Advised operator to refrain from covering food items while cooling and to cool in shallow pans. **Warning** - From follow-up inspection 2017-11-14: At lower level walk in cooler, observed cooked potatoes cooling while covered in pan exceeding 4 inches in depth at approximately 17:45 at pan approximately 10 inches in depth. Per operator, potatoes were prepared at approximately 11:00am. At approximately 17:45, observed potatoes cooling at 43-47°F. Advised operator to refrain from covering food items while cooling and to cool in shallow pans**Warning** **Time Extended**
Intermediate - - From initial inspection : Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. At lower level walk in cooler, observed cooked potatoes cooling while covered in pan exceeding 4 inches in depth at approximately 14:45 at 50-55°F. Per operator, potatoes were prepared between 10:30 and 11:00am. At approximately 15:00, observed potatoes 49-53°F. Advised operator to refrain from covering food items while cooling and to cool in shallow pans. **Warning** - From follow-up inspection 2017-11-14: At lower level walk in cooler, observed cooked potatoes cooling while covered in pan exceeding 4 inches in depth at approximately 17:45 at pan approximately 10 inches in depth. Per operator, potatoes were prepared at approximately 11:00am. At approximately 17:45, observed potatoes cooling at 43-47°F. Advised operator to refrain from covering food items while cooling and to cool in shallow pans. **Time Extended**
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 22 out of 25 food handler cards expired. **Warning** - From follow-up inspection 2017-11-14: **Time Extended**
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.