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 - Case/container/bag of food stored on floor in kitchen.
1. Observed container with food items stored on kitchen and walk in cooler floor.
2. Observed uncovered container with sauces cold hold in walk in cooler.
3. Observed uncovered container with corn starch in kitchen. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.
Observed corn starch removed from the original container container not identified by common. **Corrected On-Site**
Intermediate - 2. Interior of reach-in cooler soiled with accumulation of food residue. Frigidaire unit on cookline.
2. Observed interior of the microwave soiled with old food residue.
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed cooked brown rice in walk in cooler and reach in freezer. **Corrected On-Site**
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
Observed cooked chicken temps at 100 degrees Fahrenheit left at room temperature to cooled. Operator removed and stored in walk in cooler. **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.
