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 - Grease accumulated on kitchen floor and/or under cooking equipment
Observed large amount of grease spilled on the floor near fryers. **Repeat Violation**
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed rusty reach in cooler shelves inside walk in cooler. **Repeat Violation**
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touch there nose without washing hands place gloves on the cook line, explained importance of washing hands.
Recommend Training for employees working the cook line. **Corrected On-Site**
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touch prep counter and the microwave handle while wearing gloves on the cook line.
Recommend Manager to train employee hand washing procedures. **Corrective Action Taken**
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Observed dried milk on the shake machine dispenser Spoke to Manager recommend to clean after each shift every 2 hours. **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Cole slaw 52°f mushrooms 60°f stored on the top panel reach in cooler located on the cook line. **Repeat Violation**
High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food.
Observed surface disinfectant stored on the front counter.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Cole slaw 52°f mushrooms 60°f stored on the top panel
Intermediate - Accumulation of food debris/grease on food-contact surface.
Observed shake machine has old dried milk left on the surface. **Repeat Violation**
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.
