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.
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area approximately 2 flies flying one fly landing on the exterior reach in cooler. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit...cooked pork 65°, cooked beef 66°, raw pork 59° in reach in cooler . Cheese 67° at kitchen, tomato sauces 88° by the sale window being held more than four hours. Stop sale issue . PIC stated she will take these food at home . **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above....hot holding pork 191°, ground pork 98°, beef 89° at kitchen being held more than 4 hours. Stop sale issue.Operator stated she will take food at home. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.... Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit...cooked pork 65°, cooked beef 66°, raw pork 59° in reach in cooler . Cheese 67° at kitchen, tomato sauces 88° by the sale window being held more than four hours.
.... Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above....hot holding pork 191°, ground pork 98°, beef 89° at kitchen being held more than 4 hours. **Warning**
Intermediate - No cold holding units available to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures....reach in cooler not connected with power at time of inspection. **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked....cooked beef, cooked pork in reach in cooler. **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.