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 - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed 2 door chest reach in freezer ambient temperature at 62°F, unit located by oven.
High Priority - Raw animal food stored over ready-to-eat food. Observed raw beef over cooked chicken stored in the 2 door reach in cooler located by walk in freezer. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from each other in holding unit. Observed raw shell eggs stored over potatoes balls in the reach in cooler located at the cook line.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic with oil (90°F - Cold Holding) stored at room temperature as per no more than 1 hour, operator placed food on the fridge.
High Priority - Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above. Observed mashed potatoes (139°F - Hot Holding) as per operator less than 45 minutes, operator heated up food. **Corrective Action Taken**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta with no date marked stored in the reach in cooler located at the cook line as per operator food was cooked two days ago.
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.
