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 - Opened employee beverage container in a cold holding unit with food to be served to customers.
Polar pop drink in reach in freezer for fried foods
Basic - Soil residue build-up on nonfood-contact surface.
Buildup of food debris in bottom, non used portion of reach in cooler on cook line.
Buildup of debris on speed rack in walk in cooler.
Buildup of debris on edges on walk in cooler shelving.
Buildup of dust on walk in cooler fan.
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
Observed 3 live flies in storage area near bag in box soda.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Shredded cheddar 47°. Item inside pan of ice on top of reach in cooler at entrance to kitchen. Ice level low compared to the amount of product in pan. Unit also missing most pans. Manager replaced pans inside unit to hold temperature. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Time marking missing on cut lettuce and cut tomatoes on cook line. Employee marked item during inspection. **Corrected On-Site**
High Priority - Toxic substance/chemical stored by or with single-service items.
Hand soap and outside cleaner stored above paper towels in back electrical room. Manager moved during inspection **Corrected On-Site** **Repeat Violation**
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.