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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, Found the ceiling and air vents in the kitchen cooking/prep areas soiled with heavy greasy, dusty build up in kitchen.
Basic - Employee beverage container on a food preparation table or over/next to clean found an uncovered cup of beverage on the counter above the prep top cooler in the kitchen cooking/prep area. Employee corrected by discarding beverage. Pic has been instructed to monitor that employee are drinking in designated areas, or drinking from a covered cup with straw. **Corrected On-Site**
Basic - Lights in food preparation, food storage or warewashing area found a missing the proper shield, sleeve coatings or covers. In prep room above chest freezer
Basic - Reach-in cooler gasket torn/in disrepair. Found the door gaskets of the 2 door prep cooler torn and warped. To correct repair/replace noted areas, and mainitain equipment.
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Found the drain lines of the hand-wash and mop sink sink-draining into floor drain without air gap. To correct provide an air gap of at least 1 inch from the drain lines and the rim of the floor drain. , At hand wash sink in prep room with chest freezer
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. The right side of the two door flip-top cooler at tomatoes (47-51°F - Cold Holding); chicken (47-51°F - Cold Holding); lettuce (47-51°F - Cold Holding); hummus (47-51°F - Cold Holding); sauerkraut (47-51°F - Cold Holding); meatballs (47-51°F - Cold Holding), chef put ice on items and called for service
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.
