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 - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed bags of carrot on walk in cooler floor. Operator properly stored. **Corrected On-Site**
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. Observed two cup of water over preparation table without cover and without straws. **Repeat Violation**
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed raw chicken thawing in standing water at the three compartment sink.
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed fried chicken (96°F - Hot Holding) at the buffet line for less than 4 hours as per operator. Operator reheated at 168°F. **Corrected On-Site**
High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Observed dishwasher touched clean dishes after placed dirty dishes inside the dishwasher machine, without washed his hands. Operator properly washed his hands and placed the dishes again inside dishwasher machine. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice.
High Priority - Raw animal food stored over ready-to-eat food. Observed raw chicken over cooked pasta inside reach in cooler in front of cook line, operator removed it. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Observed raw chicken over raw beef inside walk in freezer.
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed dirty utensils stored inside hand washing sink next to three compartment sink.
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.