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 - No handwashing sign provided at a hand sink used by food employees. Hand sink at end of cookline missing hand wash sign. Sign provided **Corrected On-Site**
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. At front counter, server bussed table then handled deli paper to be used as direct food contact with out washing hands and changing gloves. Server washed hands and changed gloves.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At cookline flip top cooler, sliced cheese (50°F - Cold Holding); cut ham (50°F - Cold Holding); sausage (50°F - Cold Holding). Items removed from cooler and placed in walk in cooler to chill and cold hold.
At front counter, butter packet (60°F - Cold Holding); milk (50°F - Cold Holding) creamers (48°F - Cold Holding). Milk moved to walk in cooler to chill and cold hold.ice applied to butter and creamers. **Corrective Action Taken**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At front counter, sanitizer bucket 200+ppm Chlorine. Solution corrected to 100ppm Chlorine. **Corrected On-Site**
Intermediate - Employee used handwash sink as a dump sink. At end of front counter in dining room. Found sink half full of ice. Discussed with manager. Removed ice. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at end of cookline missing paper towels and soap. Soap and paper towels supplied. **Corrected On-Site**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.