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 walk-in cooler/freezer.
Cases of chicken, shrimp and frozen pea stored on floor in WIF.
Containers of soy sauce stored on floor in WIC.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table. Employee removed. **Corrected On-Site**
Basic - Floor area(s) covered with standing water. In dishwashing area.
Floor tiles missing throughout kitchen.
All floors soiled in kitchen including WIC.
Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. In Mac and cheese and shrimp containers. **Repeat Violation**
Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Frozen crab being thawed at room temperature. Employee ran water over crab. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Salt, sugar and msg not labeled. **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 containers then handled clean utensils- no handwash.
High Priority - Raw animal food stored over ready-to-eat food. Raw oysters stored over watermelon in WIC.
Employee removed and stored properly.
Pooled eggs stored over broccoli in RIC. 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.
