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.
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
5 flies on white Hatco box
2 flies on wall by dish machine **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Two door cooler-
Feta 46°
Cheddar 50°
Pico 46°
Operator turned cooler colder and added ice to product. **Corrective Action Taken**
High Priority - Rodent activity present as evidenced by rodent droppings found.
Three dry under dishwasher chemical area
One dry under three compartment sink
One dry on empty shelf in storage room
Three dry on floor of storage room where brooms are kept
One dry on floor by can storage
Three dry On ledge in food storage room
Five on floor under fresh produce in food storage room
Two on floor by walk way into kitchen
Operator swept up and disposed of
**Corrective Action Taken**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
Wings in walk in cooler cooked an hour before covered in plastic wrap **Corrective Action Taken**
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Copies of certificates all say void.
Operator has contacted the training program and has received books and is in the process of transferring them over **Repeat Violation**
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.
