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 - Observed: Clean equipment/utensils not stored at least 6 inches above the floor. Pots, employee placed on shelf, **Corrected On-Site**
Priority: Basic
Basic - Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Inverted, **Corrected
On-Site**
Priority: Basic
Intermediate - Observed: Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held
more than 24 hours not properly date marked after opening. Refrigerator in storage ham and cheese opened more than 24 hours, **Repeat
Violation**
Reference: 3-501.17(B) FC: (B) Except as specified in (D) - (F) of this section, refrigerated, ready-to-eat, potentially hazardous food (time/temperature
control for safety food) prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened
in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the
premises, sold, or discarded, based on the temperature and time combinations specified in (A) of this section and: (1) The day the original
container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not
exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.
Priority: Intermediate
Intermediate - Observed: No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
**Repeat Violation**
Reference: 4-302.14 FC: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
Priority: Intermediate
Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Kitchen, replaced, **Corrected On-Site**
Priority: Intermediate
High Priority - Observed: Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef over avacados, Manager properly stored,
**Corrected On-Site**
Priority: High Priority
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.
