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 - Cloth used as a food-contact surface.
Cloth towel stored on bottom of food containers with food inside in walk in cooler. Person in charge removed cloth towel from containers. **Corrected On-Site**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage stored on prep table near ice buckets at front counter at hand wash sink. Voluntarily discarded by person by in charge. **Corrected On-Site**
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
Employee food stored on shelf with food to be served the public inside walk in cooler. Person in charge removed employee food from walk in cooler. **Corrected On-Site** **Repeat Violation**
Basic - Employee personal items stored in or above a food preparation area.
Employee cell phone stored on prep front of cook line. Person in charge removed cell phone from prep table. **Corrected On-Site**
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.
Heavy cream not date marked inside reach in cooler on cook line open on 12/23/17 per person in charge. Person in charge placed date mark on heavy cream. **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.