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 - Buildup of food debris/soil residue on equipment door handles. Found the exterior and door handles of coolers and other items with handles to be soiled with food debris. To correct clean as soon as possible, and clean on a more frequent schedule.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, Found the ceiling tiles with stains and grease accumulation soiled with debris. To correct throughly clean areas, and clean on a more frequent schedule.
Basic - In-use knife/knives stored in cracks between pieces of equipment. found in the kitchen knifes that were store in the crack between the wall and work area. To correct remove knives and utensils wash and sanitize and store or use in a clean environment., chef moved **Corrected On-Site**
Basic - Nonfood-grade bags used in direct contact with food. Found in walk-in cooler food wrapped or bagged in printed thank you bags, to correct remove food items out printed thank you bags and put in clear food grade bags. Chef removed **Corrected On-Site**
Basic - Soiled reach-in cooler gaskets. Found the door gaskets of the reach in door prep top cooler with gaskets soiled. To correct clean door gaskets and maintain on a regular cleaning schedule
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.sliding 4 door case at front counter at tuna salad, pasta salad, salmon salad, shrimp salad, egg salad,white fish salad (52-53°F - Cold Holding), manager removed items, lowered setting and called for service.
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. sausage (111-119°F - Hot Holding) left on table, chef reheated sausage to 168°, and place in hot holding station **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Two door front counter case at turkey, salami, salmon, white fish, sable, cheese, (43-38°F - Cold Holding), manager iced items and lowered setting and called for service
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.
