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.
Licensee
Name:
License Number:
Rank:
License Expiration Date:
Primary Status:
Secondary Status:
Location Address:
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
10/23/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
7
1
11
Violations:
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 - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Clean utensils stored in dirty container. Manager removed. **Warning**
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employees open water bottles stored in glass door cooler at front counter. Manager removed. **Corrected On-Site** **Warning**
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. Zero ppm of chlorine in dish machine.Manager set up three compartment sink to wash rinse and sanitized. Will recheck dish machine on 24 hr call back inspection. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Red bean soup at 48°F held overnight as per manager in walk in cooler. See stop sale. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.Vegetable soup hot held at 110°F as per manager made one hour ago. Manager reheated to 171°. **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found.Two live roaches observed - 1 under reach in cooler and 1 crawling on wall behind white refrigerator in kitchen. **Admin Complaint**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Red bean soup at 48°F held overnight as per manager. See stop sale. **Warning**
High Priority - Toxic substance/chemical improperly stored above single service items i.e wd 40,dish detergent and bleach. Manager removed and stored correctly. **Corrected On-Site** **Warning**
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.
