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 - Equipment and utensils not properly air-dried - wet nesting.
Clean stacked pans on storage shelf near prep area unable to properly air dry **Repeat Violation**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Multiple wet towels stored on bar counter, not in sanitize,solution. Manager removed towels to properly store in sanitize solution **Corrected On-Site**
High Priority - Date marked combined ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat potentially hazardous ingredient. See stop sale.
House made salsa pollo in walk-in-cooler date marked 5/7. Also salsa enchilada date marked 5/10 in walk-in-cooler. Stop sale
High Priority - Employee washed hands with cold water.
No hot water at hand wash sink next to prep area. Employee washed hands in cold water. Manager turned on hot water at sink. Employee rewashed hands **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
butter (45°F - Cold Holding) in reach-in cooler across from grill. Butter was stacked higher than fill line of pan. Manager removed butter and placed in walk-in-cooler to chill.
Also, cut lettuce (48°F - Cold Holding); house made guacamole (48°F - Cold Holding); house made pico (47°F - Cold Holding); shredded queso cheese (49°F - Cold Holding) in reach-in cooler next to food pick up window. Manager stated items were put in reach-in cooler before lunch. The doors are not closing properly. Manager removed all TCS foods from reach-in cooler and placed in another reach-in cooler in kitchen. **Corrective Action Taken** **Repeat Violation**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.
House made salsa pollo in walk-in-cooler date marked 5/7. Also salsa enchilada date marked 5/10 in walk-in-cooler. See stop sale
High Priority - Toxic substance/chemical stored by or with food.
Two containers with toxic chemical stored directly next to horchata boxes. Manager removed containers of cleaner to properly store **Corrected On-Site**
Intermediate - Hot water not provided/shut off at employee handwash sink.
No hot water at hand wash sink next to prep area. Manager stated hot water line was turned off at sink. Manager adjusted nozzle and water rechecked at 109°F **Corrected On-Site**
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.
Ambient temperature of 51°F in reach-in cooler at food pick up window. Observed doors of cooler not staying sealed, also observed standing water in bottom of reach-in cooler.Manager stated one of the doors were recently repaired. Discussed with manager not to put any TCS foods in unit until unit is able to maintain temperature of 41°F and below.
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.
