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 - Bowl or other container with no handle used to dispense food. In noodles container. Employee removed. **Corrected On-Site** **Repeat Violation**
Basic - Case/container/bag of food stored on floor in dry storage area. Container of potatoes stored on floor in storage area.
Containers of liquid margarine stored on floor in WIF.
Containers of soup stored on floor in WIC.
Employee removed all and stored all properly. **Corrected On-Site** **Repeat Violation**
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Half chicken temperature @126°F. Manager reheated to 168°F. **Corrected On-Site** **Repeat Violation**
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee handled raw beef then put gloves on- no handwash. Employee was advised to wash hands before putting gloves on, he then washed hands. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
Raw beef stored over tomatoes in RIC.
Raw chicken stored over onions in RIC.
Raw beef stored over tortillas in WIC.
Employee removed all and stored all properly. **Corrected On-Site** **Repeat Violation**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed no date marks on any Rte foods in any coolers.
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.