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 - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
Observed scoope with handle submerged inside container of sugar.
Scoop was removed. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.
Observed containers containing different spices not labeled, stored in front prep area.
High Priority - Displayed food not properly protected from contamination.
Observed deserts stored on front counter cooler, not protected from contamination.
Employee placed lids on trays. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Reach in cooler-salmon (49°F - Cold Holding); lamb (45°F - Cold Holding)
High Priority - Raw animal food stored over ready-to-eat food.
Observed raw shell eggs stored above peppers inside reach in cooler.
Operator rearranged. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Operator placed roll of paper towels at hand sink in back kitchen. **Corrected On-Site**
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
As per person in charge any meat can be cooked to the customer request.
Provided operator with consumer advisory. **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.
