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 - Food stored in holding unit not covered.....sugar in cabinet back server station. Operator covered sugar at time of inspection. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name....sugar , operator labeled it at time of inspection. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit....ham 49° left by the slicer at kitchen being held less than four hours. Operator moved it to reach in cooler at time of inspection. **Corrective Action Taken**
High Priority - Raw animal food stored over ready-to-eat food....raw shrimp above pickles in reach in cooler at kitchen. Operator properly stored food at time of inspection. **Corrected On-Site** **Repeat Violation**
High Priority - Toxic substance/chemical stored by or with clean or in-use utensils....bleach spray bottle hanging by the cleaned plate at kitchen. Operator moved spray bottle at time of inspection. **Corrected On-Site**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection......pot roast 136° to 155° cooling in walk in cooler with double wrapped. After 30 to 40 minutes take another temperature,it was 135° to 145° . Operator uncovered the food and replace food top of the shelf at walk in cooler at time of inspection. **Corrective Action Taken**
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again....chili in walk in cooler . Operator date marked food at time of 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.
