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 - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
Several cups of tea stored above flip top reach in cooler in kitchen. Manager removed all drinks. **Corrected On-Site**
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
Employee food in standing reach in cooler in exterior storage area. Manager removed employee food. **Corrected On-Site** **Repeat Violation**
Basic - Gaskets with slimy/mold-like build-up.
Walk in cooler and reach in freezer chest in exterior storage area.
Also fans guards and area around fans guards in walk in cooler have a build up of dust.
Also hood system itself has a build up of grease above cooking equipment in kitchen.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Two wet cloths on cooking equipment in kitchen. Manager placed both wet towels in sanitation buckets. **Corrected On-Site**
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
One container of cut vegetables with cabbage and one container of cooked chicken on prep table in kitchen. Manager stated both items where prepped two hours prior and marked both items with correct time. **Corrected On-Site**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
Two containers of cooked chicken in standing reach in cooler in exterior storage area not marked with any date. Manager stated items where made two days prior and marked both containers. **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.
