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 - Single-service articles not stored inverted or protected from contamination. Observed multiple to go container not inverted/ protected at the front line and over preparation table at the cook line. Operator inverted. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Flour, sugar,salt container at the cook line and dry storage area. Operator properly labeled. **Corrected On-Site**
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in use utensils inside hot water at 94°F, operator discarded the water. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed pork (51°F - Cold Holding); cut lettuce (48°F - Cold Holding); shrimp (49°F - Cold Holding) for less than 4 hours as per operator located inside cold holding unit in front of cook line. Operator placed under ice. **Corrective Action Taken**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed shell eggs over raw pork inside walk in cooler, operator properly stored. **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.