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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Accumulated dust around air vents and ceiling tiles on cook line.
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
0ppm. Operator ran dish machine multiple times. Operator called dish machine service. Operator set three compartment sink. Chlorine 50ppm. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
raw steak (45°F); raw chicken (45°F) stored in reach in cooler on cook line. As per manager raw meats were placed in cooler an hour ago. Manager placed raw meats in walk in freezer. **Corrective Action Taken**
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
1. Raw shell eggs stored over cooked mini corn in reach in cooler on cook line. Manager properly stored raw shell eggs.
2. Raw chicken stored over washed carrots in walk in cooler. Manager properly stored raw chicken. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use due to being blocked.
Dish rack stored on top of handwash sink next to dishmachine. Manager moved rack from handwash sink. **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.