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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Not all Plates stored next to steam table are inverted. Operator stored properly. **Corrected On-Site**
Basic - Wet mop not stored in a manner to allow the mop to dry.
Mop stored inside bucket not allowing to air dry. Operator inverted. **Corrected On-Site** **Repeat Violation**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 clothes on beverages and not in solution. Operator placed cloths in solution. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Flip top by grill: chorizo 39°-48° .Stored above rime line. Foods in unit under 4 hours. Operator placed in walk in cooler to quick chill. **Corrective Action Taken**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
For beef over fries inside reach in freezer in lobby. Operator moved fries to top shelf. **Corrected On-Site** **Repeat Violation**
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.
Sanitizer Bucket (Chlorine 200ppm) for bucket in kitchen. Operator prepared new mix at 50ppm. **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 beans and soup in the 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.
