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 - Employee with ineffective hair restraint while engaging in food preparation. Employee working grill. Employee put on hat. **Corrected On-Site** **Warning**
Basic - Floor area(s) covered with standing water. At entrance to kitchen and near ice machine. Operator began mopping water. **Corrective Action Taken** **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Soiled wet wiping cloth on paper towel dispenser in men's restroom. **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Approximately 25 lives flies at front pasta station cooler, landing on cooler, take out containers above cooler, surrounding walls, empty pasta well and squeeze bottle of water.
Approximately 3 dozen live flies landing on sneeze guard at front counter hot side.
Approximately 10 live flies hovering front flip top reach in cooler.
Approximately 10 live flies landing on soda machine levers and fruit juice dispenser containers.
Approximately 3 live flies hovering cold front line.
1 dead fly on HWS in men's restroom, 2 dead flies on HWS in women's restroom.
Approximately 1 dozen on walls in dining room, approximately 10 on lights hanging over tables in dining room,
Globe style light covers over tables in dining room filled with approximately 80 dead flies in light globes.
**Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
At front cold line, overnight oats (54°F - Cold Holding); yogurt (55°F - Cold Holding); rice pudding (54°F - Cold Holding). Operator states less than 2 hours. Operator states he is using TPHC. Reviewed on previous inspection, no time mark or previously provided written form available.
In flip top reach in cooler, roasted beets (46°F - Cold Holding); stuffed grape leaves (45°F - Cold Holding). Stored in an over stacked manner for undetermined amount of time of time. **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale.
At front cold line, overnight oats (54°F - Cold Holding); yogurt (55°F - Cold Holding); rice pudding (54°F - Cold Holding). Operator states less than 2 hours. Operator states he is using TPHC. Reviewed on previous inspection, no time mark or previously provided written form available. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Receiving foods from commissary in vehicle with no temperature control, cooked beef (107-111°F - received ). Unable to determine cooling parameters. Educated operator on cooling. Beef placed to reheat minimum 165F and begin cooling processes again. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale.
Items in walk in cooler, babaganoush with date of 10-10. 3 pans; red cabbage 10-13/10-14 5 pans. At front counter flip top cooler, 6 pans red cabbage date 10-13.
**Warning**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.
Items in walk in cooler, babaganoush with date of 10-10. 3 pans; red cabbage 10-13/10-14 5 pans. At front counter flip top cooler, 6 pans red cabbage date 10-13. **Warning**
High Priority - Toxic substance/chemical improperly stored. Polish cleaner stored on shelf over single serve napkins, glass cleaner and degreaser stored on shelf over single serve gloves and take out containers. **Warning**
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Front pasta station thermometer approximately + 20 F. **Warning**
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Items in front reach in cooler, tzatziki, roasted beets, tomato sauce. **Warning**
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.
