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 - Case/container/bag of food stored on floor in walk-in cooler/freezer. Found cases of food on the walk in cooler floor, To correct store food to a more protected manner on shelf at least 6 inches off the floor. chef moved containers on to a shelf.
**Corrected On-Site**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Found in kitchen that several light had no light shielding, to correct replaced light shielding.
Basic - Shelf under preparation table soiled with food debris. Pot shelves rusted , Found the interior and door edges of storage draws soiled with food debris. To correct clean as soon as possible, and clean on a more frequent schedule.
Basic - Stored food not covered in reach-in freezer. Found foods in reach in freezer not covered, to correct cover foods after they are cooled to 41 and below. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Found plastic holding units with flour, sugar with no label or any markings of what was in containers, to correct, containers must be labeled.
cook labeled containers
High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Found in walk in cooler food at cooked chicken,cooked pork, cabbage (51-52°F - Cold Holding), manager moved items to reach in freezer.
found in walkin cooler ambient temperature at 48° and food at cabbage (51-52°F - Cold Holding); lettuce (52F - Cold Holding); Poultry (52F - Cold Holding); pork (51-52°F - Cold Holding) pic called for service removed foods to working cooler and iced down to cool quick and meats placed in walk-in freezer
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.
