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. In salt, sugar and flour containers. Employee removed all. **Corrected On-Site** **Repeat Violation**
Basic - Case/container/bag of food stored on floor in walk-in freezer. Bagels, bags of ice, pie shells and container of egg whites stored on floor in WIF. Employee removed all and stored all properly.
Container of raw chicken uncovered in WIF. Employee covered. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area. Employee handbags stored on shelf near food in kitchen. Employee removed and stored properly. **Corrected On-Site**
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored in reach in cooler in kitchen. Employee removed. **Corrected On-Site** **Repeat Violation**
Basic - Single-service articles improperly stored. Single service napkins and soufflé cups stored on floor in front counter area. Employee removed and stored properly. **Corrected On-Site**
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area .
Floor not cleaned with least food exposed. Throughout kitchen, wait station and front counter area - including beneath equipment and shelving.
Ceiling not smooth and easily cleanable. In kitchen and front counter area.
Ceiling tiles soiled in kitchen.
**Repeat Violation**
High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
Employee washing dishes handled dirty dishes then handled clean dishes- no handwash. After advising him to wash his hands, he then washed hands properly. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw shell eggs stored over raw bacon in WIC. Employee removed and stored properly. **Corrected On-Site** **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.