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 - - From initial inspection : Basic - Build-up of soil/debris on the floor under shelving. Around kitchen area, walking cooler and freezer floor - From follow-up inspection 2019-05-31: **Time Extended**
Basic - - From initial inspection : Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. - From follow-up inspection 2019-05-31: **Time Extended**
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2019-05-31: **Time Extended**
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed an employee container of soup inside the reach in cooler on the top section. - From follow-up inspection 2019-05-31: **Time Extended**
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employees in kitchen area prepping food items - From follow-up inspection 2019-05-31: **Time Extended**
Basic - - From initial inspection : Basic - Nonfood-grade bags used in direct contact with food. Observed cooked food inside plastic shopping bags inside reach in cooler - From follow-up inspection 2019-05-31: **Time Extended**
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2019-05-31: **Time Extended**
Basic - - From initial inspection : Basic - Stored food not covered in walk-in cooler. Observed chicken filling in a container inside walk in cooler - From follow-up inspection 2019-05-31: **Time Extended**
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Some areas of kitchen - From follow-up inspection 2019-05-31: **Time Extended**
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed containers of salt and sugar not labeled - From follow-up inspection 2019-05-31: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Accumulation of food debris/grease on food-contact surface. Observed dough rolling machine, oven interior, mixer head and can opener soiled. - From follow-up inspection 2019-05-31: Observed dough rolling machine , can opener and mixer head are clean. Interior of the oven still need cleaning. **Time Extended**
Intermediate - - From initial inspection : Intermediate - Packaged food not labeled as specified by law. Observed milk shake bottles packaged onsite with no labels, they were stored behind the front counter in reach in cooler only accessible to employees - From follow-up inspection 2019-05-31: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed cooked fish filling, beef filling, cooked legume, cooked liver, cooked wings all from previous day according to operator - From follow-up inspection 2019-05-31: **Time Extended**
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.
