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. Observed plastic container used to dispense beans. Employee replaced it. **Corrective Action Taken**
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean cutting board stored on the floor. Employee sent it to 3 compartment sink to wash, rinse and sanitize. **Corrective Action Taken**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle of water above preparation table. Employee was coached about not to stored personal drinks above preparation table. **Corrective Action Taken**
Basic - Food stored in dry storage area not covered. Observed pinto beans stored in an uncovered plastic container in the dry storage area. Operator placed a lid on the container to cover the food. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Observed sugar stored inside a blue plastic container and salt stored in a white plastic container in the kitchen area without identification. Operator placed a label in each container. **Corrected On-Site** **Repeat Violation**
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee was washing cooking utensils without sanitizing them. Employee set up the 3 compartment sink with chlorine sanitizer at 100 ppm to sanitize the utensils. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Observed boiled banana at 115°f in the steam table for hot holding. Employee started reheating the bananas. **Corrective Action Taken**
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed operator bought quat test kit instead of chlorine test kit.
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.
