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 - Bowl or other container with no handle used to dispense food. In bulk sugar in dry storage room. Operator removed from bulk sugar at time of inspection. **Corrected On-Site**
Basic - Old labels stuck to food containers after cleaning. In walk-in cooler on cheese. Operator placed dish for warewashing at time of inspection. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Buffet Line: milk (60°F - Cold Holding. butter (54°F - Cold Holding). Operator discarded both butter and milk at time of inspection and plans to place them on time as a public health control going forward. **Corrected On-Site** **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
Steam Table: sausage (128°F - Hot Holding). Provided operator with Time As A Public Health Control application for use with sausage on cooks line. Operator discarded sausage at time of inspection and plans on using time as a public health control going forward. **Corrected On-Site** **Repeat Violation**
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Operator utilizing time as a public health control procedures but no written plan is available. Provided operator with time as a public health control application at time of inspection. **Corrective Action Taken**
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.