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
Basic - 1) Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
At front counter- Sanitizer bucket stored on counter with opened single service to go plates- operator stored properly.
2) Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at 0ppm- operator made fresh solution- corrected to 100ppm. **Corrected On-Site** **Warning**
Basic - Employee with no hair restraint while engaging in food preparation.
Observed one employee at the front counter and one employee in the kitchen preparation area with no hair restraints- employees put on hair net. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Walk in cooler- cooked peas (47-49°F); cooked jerk chicken (49-52°F); butter (53°F); half and half (51-52°F). See stop sale. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Walk in cooler- cooked peas (47-49°F); cooked jerk chicken (49-52°F); butter (53°F); half and half (51-52°F). **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
1) At the front line- operator provided paper towels.
2) At the kitchen prep station- operator provided paper towels. **Corrected On-Site** **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
Walk in cooler- cooked peas. **Warning**
Intermediate - Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.
Observed one of the fans inoperable. **Warning**
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.