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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water on prep table in the back of the establishment. Operator moved it out. **Corrected On-Site**
Basic - Interior of microwave soiled with encrusted food debris. Observed accumulation of old debris inside microwave. Employee started cleaning it . **Corrective Action Taken**
Basic - Observed standing water in bottom of reach-in cooler. Observed standing water in reach in cooler located at the backside area of the establishment.
Basic - Shelf under preparation table soiled with food debris. Accumulation of grease under prep tables ( all throughout) and under steam tables in the kitchen. Employee cleaned them. **Corrected On-Site**
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed grease accumulation on the metal wall behind the steam table. Employee started cleaning the area. **Corrective Action Taken**
High Priority - Displayed food not properly protected from contamination. Observed a lot of opened containers with seasoning stored under prep table. Operator closed them with the lid. **Corrected On-Site**
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Observed employee was cleaning dirty prep table and then, put gloves on without washing her hands. Employee rewashed her hands after operator request. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Observed boiled fish at 127°f, as per operator for approximately 35 minutes. Operator reheated immediately at 199°f. **Corrected On-Site** **Repeat Violation**
High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed pork chunks inside reach in cooler located next to the walking cooler at 52° ( as per operator he put the pork there approximately 1 hr ago to prepare it. Operator moved the pork to reach in freezer to lower the temperature fast. **Corrective Action Taken**
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Observed pulled eggs at 72°f left at room temperature of 92°f under prep table in the kitchen for 2 hours. Operator discarded it. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a tool inside HWS located in the backside area. Operator removed it. **Corrected On-Site** **Repeat Violation**
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Observed reach in cooler at ambient temperature of 56°f.
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.
