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 - Damaged/spoiled/recalled food not properly segregated.
One severely dented can of tomato paste
Item removed from inventory **Corrected On-Site**
Basic - Potentially hazardous (time/temperature control for safety) food thawing at room temperature.
- prep table: observed package of frozen chicken thawing, measured at 27°
Item moved into walk in cooler
Basic - Ripped/worn tin foil used as food-contact shelf cover.
- prep area: observed soiled foil on countertop sandwich press
To be replaced when heavily soiled or daily, whichever comes first
Foil removed during inspection **Corrected On-Site** **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name.
- kitchen: observed bulk bin with white powder ingredient missing label **Repeat Violation**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- kitchen : utensils stored in handwash sink
Items removed **Corrected On-Site**
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
- prep area: observed beef cooling on chest freezer1 hr; measured at 81°
Item placed into 3 door freezer **Corrective Action Taken**
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.