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 - Ambient air thermometer not located in the warmest part of the cold holding unit. Reach in cooler at cook line , Corrected on Site: moved to front **Corrected On-Site**
Basic - Cleaned and sanitized equipment or utensils not properly stored. Dough bowl with whisk on floor in storage room, Corrected on Site: moved to shelf **Corrected On-Site**
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottles of water and container of food discarded **Corrected On-Site** **Repeat Violation**
Basic - Silverware/utensils stored upright with the food-contact surface up. At wait station, Corrective Action Taken: sent to wash **Corrective Action Taken**
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink near ice tea station **Repeat Violation**
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Walk in cooler on right: sautéed onions (48°F - Cooling), in cooler approximately 24 hours
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Walk in cooler on right: sautéed onions (48°F - Cooling), in cooler approximately 24 hours
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
Walk in cooler on right: sautéed onions (48°F - Cooling), in cooler approximately 24 hours
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
Walk in cooler on right: sautéed onions (48°F - Cooling), in cooler approximately 24 hours
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Onion soup, cooked potatoes, tomato sauce
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.
