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 - Old food stuck to clean dishware/utensils. On clean pans on clean dish storage rack. Manager removed to be washed **Corrective Action Taken** **Warning**
Basic - Single-service articles improperly stored. Clear plastic lids sleeve stored on floor under self serve soda machine in dining room. Manager put on shelf. **Corrected On-Site** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
10 on wooden shelve next to self serve soda station in dining room
2 on the wall in dining room
15 on the back of the menu facing cook line.
3 on wall next to cook line
3 on bag n box soda box next to ice machine
2 on napkin bag on shelf near three compartment sink
2 flying around near clean pans on storage shelf
2 flying around by mop sink
Several flying around at front counter and cook line. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.leftover Beef 145 (second reading 135-advised to reheat to 165 degrees. After reheating, 175 degrees) **Corrected On-Site** **Warning**
Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Cook line hand sink blocked by garbage can. Manager removed. **Corrected On-Site** **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Salad lettuce 59 Salad lettuce 62 Salad lettuce tray double covered 62 cooling 3 hour 40 minutes as per manager(58 after 20 mins) Cheese 48 (still 48 after 20 mins) at this rate of cooling it will not reach 41 or colder within 4 hours. **Warning**
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.
