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.
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Slicer contaminated with rodent dropping on top of it. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked spinach 58-59F , cooked burgers 49-55F, and cooked pork/turkey stew 65F (moldy) at cooler in front line area. Foods have been in cooler since yesterday. Large block of ice build up observed in cooler. Foods not maintaining 41F or below for longer than 4 hours. See Stop Sale. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
23 fresh rodent droppings in restroom.
16 fresh rodent droppings on hallway between kitchen and restroom.
2 fresh rodent droppings next to Kenmore freezer by cookline.
2 fresh rodent droppings under prep table at cookline.
1 fresh rodent dropping under microwave table.
1 dry rodent dropping behind chest freezer at cookline.
1 fresh rodent dropping on top of slicer by steam table.
1 fresh rodent dropping by dry storage shelving next to steam table.
**Warning**
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. Cooked spinach 58-59F , cooked burgers 49-55F, and cooked goat/turkey stew 65F (moldy) at cooler in front line area. Foods have been in cooler since yesterday. Large block of ice build up observed in cooler. Foods not maintaining 41F or below for longer than 4 hours. **Warning**
High Priority - Toxic substance/chemical stored by or with food. Butane stored above food in dry storage shelving. Butane moved. **Corrected On-Site** **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Turkey and pork stew made on Sunday not date marked. **Warning**
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.
