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 - Build-up of soil/debris on the floor under shelving.
-Observed food debris build up under prep tables in kitchen. Operator removed food debris under tables **Corrective Action Taken**
Basic - Case/container/bag of food stored on floor in kitchen.
-Observed container of cooking oil stored on floor near cook-line. Operator removed cooking oil from floor. **Corrected On-Site**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
-Observed Employee beverages located on prep tables throughout kitchen.
-Observed Employee beverage in bottom Reach In cooler across from Fryer/grill Station.Operator discarded all beverages. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area.
-Observed Employee cell phones on prep tables and grill Station make table in kitchen. Operator removed cell phones. **Corrected On-Site**
Basic - Floor tiles cracked, broken or in disrepair.
-Observed floor tiles broken/disrepair on cook line, prep area and entry to walk in cooler in kitchen.*Repeat Violation*
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
-Observed wet cloths not stored in sanitizer bucket on cook line, sandwich station and prep tables. Operator moved cloths to bucket. **Corrected On-Site**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
-Observed 4-5 live flies on wall in food prep area.. Operator killed live flies on wall/sanitized area.**Corrective Action Taken** **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
-Observed coleslaw (53°F - Cooling) in single Door reach in cooler. Operator states cooling overnight.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
-Observed coleslaw (53°F - Cooling) in single Door reach in cooler. Operator states cooling overnight.
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
-Certified food manager arrived during inspection. **Corrected On-Site**
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.
