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 kitchen.
Flour and salsa stored on kitchen floor. Operator elevated **Corrected On-Site** **Repeat Violation**
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
Employee drinking from a water bottle. Employee transferred drink to a cup with a straw and lid. **Corrected On-Site**
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
Observed frozen chicken thawing in standing water. Thawing for 20 minutes. Operator turn water on.
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.
Beef taco 98°. At counter next to flat top. Cooked 2 hours ago. Operator placed in Freezer to quick chill. Now 43° **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
2 door under flip top: cooked beans 54°, cooked beef 57°, cooked pork 54°. Stored in units since yesterday.
Rice pudding 44° stored in wait station reach in cooler. Noticed unit at lowest setting. Operator set unit at 37°. Now rice pudding at 42°. Food in unit 3 hours.
Flip top in kitchen: Tomato slices 45°, cut lettuce 46°. Prepared 3.5 hours ago. Operator iced down. Now 42°
**Corrected On-Site**
High Priority - Raw animal food stored over cooked food.
Beef and beans stored together in reach in freezer
Shrimp stored with beef in 2 door glass cooler.
Operator stored properly.
**Corrected On-Site**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
2 door under flip top: cooked beans 54°, cooked beef 57°, cooked pork 54°. Stored in units since yesterday.
See stop sale.
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
Bowl stored inside hand wash sink in wait station
Jar stored inside hand wash sink in kitchen **Corrected On-Site** **Repeat Violation**
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 cooked beef in walk in cooler.
For salsa in 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.
