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.
Bowl is being used to dispense spices at container in dry storage. Operator removed bowl and replaced with a Scoop with a handle. **Corrected On-Site**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
At scoop inside flour. Operator removed, cleaned and sanitized. **Corrected On-Site**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Dishwasher (Chlorine 0ppm). Observed hose not reaching chemical. Operator connected hose to chemical, prime machine. now 50ppm **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Raw beef 48°, raw chicken 50°, sliced tomato 50° iced on prep table. Observed foods stored in ice. Ice level low. Food in iced under 2 hours. Operator added more ice. Now foods at 39-40° **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
Steam table by grill: cooked corn 107° (hot holding). Observed water level low. Food in unit less than 3 hours. Operator added water, reheated foods to 165°.
Hot box by Roti: Rice 84° (hot holding). Observed unit off. Rice in unit overnight. See Stop sale **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food.
Observed raw beef stored above an opened bag of carrots inside the chest freezer by the walk in cooler. Operator moved carrots to the top. **Corrected On-Site**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Hot box by Roti: Rice 84° (hot holding). Observed unit off. Rice in unit overnight. See Stop sale.
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
Sanitizing bucket stored inside HWS at wait station. Operator removed. **Corrected On-Site**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
For pasta salad, cooked fish inside walk in cooler. Operator date marked. **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.
