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 - Building components, attachments or fixtures in poor repair. Window in the freezer door is broke into many pieces and currently trapped this needs to be removed from the door and repaired
Basic - Plumbing system in disrepair. Spray hose at the 3 compartment sink needs a spring to hold the hose above the fill line, also the hose's mental exterior is now damaged
Basic - Single-service articles improperly stored. Case of plastic knives left open on the ice machine, at the drive through window flatware not stored in the same direction
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Only one bulb in the cooler at the door is blocked by product which had the inspector use his flash light for the inspection
High Priority - Toxic substance/chemical improperly stored. Chemicals are stored in a rack in the back with other items. Chemicals, spray bottles above a sleeve of cups, 2 warmers, wet wipes and some small wares
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Shredded cheese panned up needs to be dated
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.
