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 - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed blackened buildup on door gaskets on reach-in refrigerators doors and drawers and walk-in refrigerator and freezer doors.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed the mixing spoons in standing water at the coffee station. The water measures 95°F using the inspector's thermometer.
High Priority - Spray hose at dish sink lower than flood rim of sink. Observed the sprayer, hanging freely, placed the nozzle below the flood rim. The coil cover of the sprayer line is separated. When the sprayer is hanging freely, it must place the end of the nozzle above the flood rim of the sink.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ; eggs Florentine (68°F); sausage patties (66°F - Cold Holding) in the line refrigerator drawers under the turbo oven. Food items have been in the drawers since about 6:00am, according to the manager. The same items measure 36-7°F in the walk-in refrigerator. Discussed time and temperature control with the manager. The items were moved to the freezer to attempt to chill to 41°F. Recommend completing a time control form and using time for those items in that refrigerator until that refrigerator is repaired.
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.
