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 - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Operator discarded cardboard. **Corrected On-Site** **Warning**
Basic - Dead roaches on premises. Observed one dead roach on top of counter top oven proximal to kitchen entrance. Operator discarded roach. **Corrected On-Site** **Warning**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server at wait station putting shredded cheddar cheese on top of plated food with bare hand. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At single door hooded reach in cooler, Observed the following temperatures: whipped topping; Dairy (43-46°F - Cold Holding), butter ; Dairy (44-48°F - Cold Holding). Operator assessed more ice to pans. **Corrective Action Taken** **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. At wait station crock pot, observed potato soup; Plant Foods (111-114°F - Hot Holding. Operator reheated food to 201-204°F. **Corrective Action Taken** **Repeat Violation** **Warning**
High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach at base board at wall proximal to stove top on cook line, one live roach under dish machine, one live roach on floor behind bread rack at ware washing room, and three live roaches at cardboard boxes being used as an absorbent surface for grease near employee seating area. Operator killed all roaches except for roach behind equipment on cook line. **Corrective Action Taken** **Warning**
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Operator advised server to wash hands after handling soiled dishes. Employee washed hands. **Corrected On-Site** **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.
