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
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Unisex restroom only has open can. - From follow-up inspection 2019-07-29: No change to covered waste bin. **Time Extended**
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Small hole in wall above shelf in kitchen to left of flattop grill. Hole under outlet between prep tables near gelato machine in back kitchen.
Cove molding along wall with three compartment sink separating from wall. - From follow-up inspection 2019-07-29: No changes to holes. **Time Extended**
High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In front make table reach-in cooler on top of pans sandwich with Swiss cheese (60°F - Cold Holding)
On right side of front make table reach-in cooler shredded chicken (45°F - Cold Holding), pan was closer than other time-temperature control for safety food to a sandwich press. Moved shredded chicken and cooked bacon.
In center line make table reach-in cooler underneath milk (46°F - Cold Holding); whipping cream (45°F - Cold Holding)
In walk-in cooler sausage patties (50°F - Cold Holding); ham (50°F - Cold Holding); tuna salad (49°F - Cold Holding); milk (50°F - Cold Holding) - From follow-up inspection 2019-07-29: No items in cabinet under small make table reach-in cooler. Up top sweet cheese 43°F. Crepe batter 40°F.
In long make table upper shredded chicken 41°F.
Owner had adjusted thermostat colder.
In walk-in cooler tuna 49°F, sausage patties 49°F. Ham 49°F. Milk 49°F. **Time Extended**
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.