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 - Employee personal items stored in or above a food preparation area. Cell phone on cutting board next to ready to eat foods. Owner removed. **Corrected On-Site**
Basic - Equipment in poor repair. Microwave glass plate inside cracked.
Flip top reach in cooler at front counter with visible ice build up at ear of food containers. Cooler not keeping foods cold, observed an ambient temperature of 50F.
Basic - Individuals bottles of hot sauce stored in holding unit surrounded by broken glass. Manager removed glass and cleaned individual bottles. **Corrected On-Site**
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food at self serve front counter.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 51F in flip top cooler since Friday. See Stop sale.
Sliced meats and cheese in flip top cooler for 15 min (52°F - 54F) at 10:30. Then at 11:55am sliced meats 52F, cheese, 53F.
Manager moved all food items to another cooler. **Corrective Action Taken**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 51F in flip top cooler since Friday.
High Priority - Toxic substance/chemical stored by or with food. Glass cleaner stored above single service items. Owner moved cleaner and stored properly. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at wait station had large containers stored in sink. Manager removed items. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to triple sink and front counter. Owner 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.
