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
Basic - Employee personal items stored in or above a food preparation area. 1)Purses stored on orange juice and shelf with rice container. Moved to proper location 2) hair brush on shelf with food products, removed brush, corrected. **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. 1)Ice scoop on top of ice machine. 2) scoop buried under flour in kitchen. Both violations placed scoop upright, **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 69° raw steak on counter next to grill. Butter cups on ice at 61°. Added more ice, Repeat Violation** **Repeat Violation** **Admin Complaint**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. 1) Fry station on steam table-Cheese puff 147°, banana with cheese118°, 127° tamales, beef rolls 131°, discarded time temperature foods. Repeat Violation** **Admin 2) Hot hold 109° rice and beans, on stove.
3) Large Steam table, yuca 142°, 102 boiled bananas, 114° plantains, fried cheese 101-113 cheese fried, sausage 109°, discarded foods, **Repeat Violation** **Admin Complaint**
Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.