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 - Build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler shelving, wheels of equipment **Repeat Violation** **Warning**
Basic - Condensation or other drainage not disposed of according to law. From ceiling and air conditioning vent dripping onto floor, food contact surfaces on active prep line, food product. Dripping in 7 spots throughout kitchen. Manager states it gets worse when it rains. **Warning**
Basic - Damaged/spoiled/recalled food not properly segregated. Buns with mold like growth on them- sign designating buns in dry storage to not be used covered. Placed sign in a conspicuous location, packaged soda bag in boxes **Corrective Action Taken** **Warning**
Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Food contact surface active sandwich prep line **Warning**
Basic - Food stored in a location that is exposed to splash/dust. Front line- water/condensation dripping from ceiling on active prep line with exposed food items **Warning**
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Raw burger patties to handling cooked burger patty for sandwich- discarded and employee washed hands **Corrective Action Taken** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. hot dogs 46°f, raw steak 44°f placed into walk in freezer **Corrective Action Taken** **Repeat Violation** **Warning**
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 can be determined. Cut lettuce- time marked product **Warning**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cut tomatoes with water/condensation from ceiling/air conditioning vent dripping onto product. Observed water splashing onto uncovered food storage container
Employee handled raw burger patties then began preparing a customers sandwich with bun and cooked burger patty **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.
Please see our Chapter 455 page to determine if you are affected by this change.
