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 - Single-service forks not stored inverted or protected from contamination, on counter across cook line.
Operator inverted Forks. **Corrected On-Site** **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) peppers 102°F-109°F,hot held at less than 135 degrees Fahrenheit or above.
Container of peppers did not reach the hot water of the steam table.
Cook returned peppers to grill and reheated to 204°F.
He than used a deeper container to hot hold peppers on steam table. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) portioned quinoa 52°F-59°F, stacked and covered in reach in cooler at cook line, cooked yesterday not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.
Reviewed proper cooling and emailed Stacy tear sheet. See stop sale. **Repeat Violation**
High Priority - Raw shell eggs stored over kale in reach in cooler next to grill.
Emailed " Safe refrigeration storage" to Stacy.
Operator placed eggs on the bottom. **Corrected On-Site** **Repeat Violation**
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) portioned quinoa 52°F-59°F, stacked and covered in reach in cooler at cook line, cooked yesterday not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.
Reviewed proper cooling and emailed Stacy tear sheet. See stop sale.
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.