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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice bucket- operator stored properly. **Corrected On-Site**
Basic - In-use knife/knives stored in cracks between pieces of equipment.
At the cookline between the oven and prep table- operator removed the knife. **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
At the cookline- utensils in 127°F Water- chef replaced with 155°F. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.
1) Container of oats and container of grits- operator labeled containers.
2) Container of sugar- operator labeled container. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
At the cookline- liquid eggs (52°F) stored in melted ice bath- chef placed the liquid eggs in a new ice bath for rapid chill. **Corrective Action Taken**
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
At the cookline. Operator added shell eggs to his TPHC written procedures and time marked the shell eggs. **Corrective Action Taken**
High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food.
Spray bottle of sanitizer stored on top of shelf with sauces over the kitchen prep table. Operator removed. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
At the server station- operator provided paper towels. **Corrected On-Site**
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.
