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 - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler and kitchen. No lights, power is not on. Operator states power was shut off today.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler, cooked turkey (68°F - Cold Holding); shredded cheese (68°F - Cold Holding); tomato sauce (68°F - Cold Holding); cooked chicken (68°F - Cold Holding). Undetermined amount of time. Cooler is not working due to power not being turned on for the half of establishment that cooler is located in. Operator states she is unplugging cooler to use fryer for customer order, extension cord is being ran from other half of establishment.
In walk in cooler, cooked turkey (62°F - Cold Holding); raw chicken (54°F - Cold Holding); soup (68°F - Cold Holding); raw shell egg (71°F - Cold Holding). Undetermined amount of time. Walk in cooler is not working due to power not on in half of establishment that cooler is located in.
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. At front counter, assorted meat pastries (74°F - Hot Holding).
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
In flip top reach in cooler, cooked turkey (68°F - Cold Holding); shredded cheese (68°F - Cold Holding); tomato sauce (68°F - Cold Holding); cooked chicken (68°F - Cold Holding). Undetermined amount of time. Cooler is not working due to power not being turned on for the half of establishment that cooler is located in. Operator states she is unplugging cooler to use fryer for customer order, extension cord is being ran from other half of establishment.
In walk in cooler, cooked turkey (62°F - Cold Holding); raw chicken (54°F - Cold Holding); soup (68°F - Cold Holding); raw shell egg (71°F - Cold Holding). Undetermined amount of time. Walk in cooler is not working due to power not on in half of establishment that cooler is located in.
At front counter in display box, assorted meat pastries (74°F - Hot Holding).
Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. Establishment's power is not turned on, leaving coolers in unusable condition.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All foods in establishment without dates.
Intermediate - Walk-in and flip top reach in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the units can maintaining 41F or below and power is restored to establishment. Walk in and reach in coolers not operating due to utilities not provided for the half of establishment that coolers are located in.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small fryers in use on floor in kitchen.
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.
