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 - Bowl or other container with no handle used to dispense food. Cooked and uncooked rice, and salt containers. Operator used a scoop with handle to dispense.
Nonfood-grade bags used in direct contact with food. Observed empanadas in thank you bags. **Corrected
On-Site**
Reach-in cooler gasket torn/in disrepair. Cook line. **Corrected On-Site**
Basic - Case/container/bag of food stored on floor in kitchen. Observed pot of beans on kitchen floor. Corrected.
Raw animal food stored above unwashed produce. Observed raw beef, pork, chicken over lettuce in walk in cooler. **Corrected On-Site**
High Priority - Raw animal food stored over cooked food. Observed raw pork over sauce in walk in cooler.
Raw animal food stored above unwashed produce. Observed raw beef, pork, chicken over lettuce in walk in cooler. Observed raw beef over cooked pork in cooler. at cook line.
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Container with eggs were held at cook line and were warm to the touch. Employee placed eggs in reach in cooler.
Intermediate - No hot running water at three-compartment sink.
Hot water not provided/shut off at employee handwash sink.
No hot running water at mop sink. Operator turned on the hot water heater. **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.
