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 dry storage area not covered.
1. Observed uncovered container with flour in dry storage area, operator covered.
2. Observed container with cooking oil stored on kitchen floor. **Corrected On-Site**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
Observed scoop with handle stored in container with flour. Operator removed **Corrected On-Site**
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
Observed chicken thawing at room temperature on prep table. Operator removed to walk in cooler. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
1. Observed cake out containers stored in handwash sink, operator removed.
2. Observed handwash sink blocked with garbage cans, operator removed. **Corrected On-Site**
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
Observed cooked noodles at 82-84 degrees Fahrenheit in kitchen. Noodles left at room temperature to be cooled. Operator removed to walk in cooler. **Corrected On-Site** **Repeat Violation**
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.
