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 - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Observed wiping cloth sanitizer bucket stored on counter next to open container with ice tea. Operator removed and stored properly. **Corrected On-Site**
High Priority - Displayed food not properly protected from contamination.
Observed Apple pies stored on front counter not protected from contamination. Operator removed and stored properly. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.
Observed cooked potatoes in reach in cooler at 46-48 degrees Fahrenheit. As per operator, potatoes was cooked from yesterday, therefore item did not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit in a total of 6 hours. See stop sale.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Observed cooked potatoes in reach in cooler at 46-48 degrees Fahrenheit. As per operator, potatoes was cooked from yesterday, therefore item did not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit in a total of 6 hours
Intermediate - Encrusted material on can opener blade.
1. Observed can opener blade soiled with accumulated old food residue.
2. Observed microwave interior soiled with accumulated old food residue.
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
Observed utensils stored in hand wash sink at service line. **Corrected On-Site**
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
Observed cooked potatoes cooling in a container deep than 4 inches, as a result, item wasn't able to cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit in 6 hours.
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 roast beef in refrigerator cooked from 1/27/2019 not date marked. **Corrected On-Site**
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.
