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/freezer. Observed boxes of green peppers and black containers containing individual portioned sauces on the floor of the walk-in cooler, operator removed mention food items from floor and placed on shelving inside walk in cooler. **Corrected On-Site**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed three missing shields near three compartment sink area of the kitchen.
Basic - Single-service articles not stored inverted or protected from contamination. Observed foam trays located above prep counter in middle area of front kitchen.
Basic - Stored food not covered in walk-in cooler. Observed slices of cheese on top a plastic container lid not covered inside walk in cooler, operator covered mentioned food item. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw (80°F - Holding at room temperature ), located at front prep counter. Operator automatically discarded.
High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Observed an open box of beef patties over fries inside reach in freezer located in middle area towards front of kitchen.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed a container of raw chicken over a container of raw fish(tilapia) located inside walk in cooler, operator removed and placed raw chicken on bottom shelving. **Corrected On-Site**
Intermediate - Accumulation of black/green/pink mold-like substance in the interior of the ice machine. Ice machine located towards front kitchen area near drink dispenser.
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Observed that establishment purchases cakes and then slices into individual containers. As per operator cakes are sliced every two days, observed no date marking.
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.
