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 - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Over shelf in dry storage. **Warning** - From follow-up inspection 2018-07-09: Over shelf in dry storage **Time Extended**
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.
Across from cook line. **Warning** - From follow-up inspection 2018-07-09: Across from cook line **Time Extended**
Basic - - From initial inspection : Basic - Floor tiles cracked, broken or in disrepair.
In front of steam table. **Repeat Violation** **Warning** - From follow-up inspection 2018-07-09: In front of steam table. **Time Extended**
Basic - - From initial inspection : Basic - Hole in or other damage to wall.
Under three compartment sink. **Warning** - From follow-up inspection 2018-07-09: Under three compartment sink. **Time Extended**
High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Single door glass reach-in cooler across from cook line - cut tomatoes (52°F - Cold Holding); sausage (51°F - Cold Holding); cheese (51°F - Cold Holding). Person in charge stated that the items were moved from walk-in cooler this morning. Person in charge added ice to items to rapidly cool. **Corrective Action Taken** **Warning** - From follow-up inspection 2018-07-09: Single door glass reach-in cooler across from cook line - turkey 48F, feta 49F, tuna 48F. Per management all items moved from walk-in cooler at 7:30am. Management added ice to items. Discussed using time as public health control. **Admin Complaint**
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.