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 - Raw animal food not properly separated from unwashed produce....raw shell eggs above tomatoes at walk in cooler. Operator properly stored food at time of inspection. **Warning**
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands....employee cleaning counter and then engaged cutting lemon without washing hand and putting gloves on hand. Discussed with operator. **Corrected On-Site** **Warning**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....employee cutting lemon with bare hands . Discussed with employee by sign language. Employee discarded lemon at time of inspection. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit....tomatillos sauce 44° , red tomatillos sauce 45° temperature Control in ice at service station by the bar . Food being held less than four hours.Employee putting more ice on food at time of inspection. **Corrective Action Taken** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. ...fried beans 47° with covered at walk in cooler. Per operator food was cooked yesterday. See stop sale. Operator discarded food at time of inspection. **Warning**
High Priority - Raw animal food stored over ready-to-eat food....raw beef above cooked beef at walk in cooler . Operator properly stored food at time of inspection. **Warning**
High Priority - Roach activity present as evidenced by live roaches found....one live roach in handwashing sink , one live roach on the wall by the handwashing sink and 7 live roaches inside rare cabinet at bar.....one live roach in prep area, two live roaches underneath prep table at kitchen. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse..... Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. ...fried beans 47° with covered at walk in cooler. Per operator food was cooked yesterday. **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling....fried beans at walk in cooler . Reviewed cooling procedures with operator. **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....beef soup, chicken soup , beef tripe soup, fish soup in walk in cooler. Employee date marked food at time of inspection. **Corrected On-Site** **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.
