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 - Bowl or other container with no handle used to dispense food. Plate used/stored as a scoop in cooked potatoes in reach in cooler at cook line. Cook removed. **Corrected On-Site**
Basic - Case/container/bag of food stored on floor in walk-in cooler. Observed case of raw pork bacon, bags of raw potatoes and container of cooked chicken stored on floor in walk in cooler. Cook stored foods properly. **Corrected On-Site** **Repeat Violation**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee hot tea in cup with no lid and no straw stored on slicer near dish machine. Employee stored properly. **Corrected On-Site**
Basic - No handwashing sign provided at a hand sink used by food employees at hand wash sink at cook line. Manager provided sign. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. On shelf under prep table near back door, containers of flour and sugar with no label. Cook labeled. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Observed sliced cheese over stacked in flip top cooler at cook line, 54F. Cook states cheese has been in cooler for less than two hours. Cook moved cheese to lower part of cooler. **Corrective Action Taken**
High Priority - Raw animal food stored over ready-to-eat food.
Observed raw shell eggs stored on shelf above cut green in reach in cooler on cook line; raw shell eggs above beef stocked in reach in cooler in prep area.
Educated staff on storage practices. Cook stored properly. **Corrected On-Site** **Repeat Violation**
Intermediate - Ice chute soiled/build up of mold-like substance/slime. Ice machine at front counter. Employee cleaned during inspection. **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.