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.
Plastic cup with no handle stored inside food container under prep table. Person in charge removed plastic cup from container. **Corrected On-Site**
Basic - Pizza peel stored on top of soiled oven between uses.
Person in charge removed pizza peel from top of oven. **Corrected On-Site** **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name.
Container with white like substance inside stored under prep table not labeled.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Cheese 67° inside pizza reach in cooler. Food item stored inside reach in cooler overnight.
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. See stop sale.
Baked ziti 47° inside reach in cooler food placed inside reach in cooler on 10/9 to cool. Inspection date 10/10.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Baked ziti 47° inside reach in cooler.
Cheese 67° inside reach in cooler at pizza station.
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
No vacuum on added splitter connection to faucet at mop sink. **Repeat Violation**
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
Baked ziti stored cooling with metal lid covering container inside reach in cooler.
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.
