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.
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Grabbed tortilla with bare hands to make a wrap. Discarded tortilla and washing hands,putting gloves in hands at time of inspection. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over ready-to-eat food....raw sea food , steak in reach in cooler at kitchen. Discussed with cook. **Corrected On-Site** **Warning**
High Priority - Raw animal foods not properly separated from each other in holding unit....raw chicken above raw mussels in reach in drawer below burner at cook line . Discussed with cook. **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found....approximately over 20 live roaches in the soda boxes by the ice machine at kitchen. **Warning**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled...touched raw chicken with gloves and then engaging prep food. Discussed with cook . Change gloves and washing hands at time of inspection. **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse..... Time/temperature control for safety food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight....tomato sauce 58° to 60° in a dipper than four inches containers with covered in walk in cooler . Per employee food being held from yesterday....
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....balsamic vinaigrette 44°-45° in a dipper than four inches container with covered at walk in cooler being held from yesterday. **Repeat Violation** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....butter 60° in kitchen being held less than four hours. Employee discarded butter at time of inspection. **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight....tomato sauce 58° to 60° in a dipper than four inches containers with covered in walk in cooler . Per employee food being held from yesterday. Stop sale issue . Employee discarded food at time of inspection. **Repeat Violation** **Warning**
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours....balsamic vinaigrette 44°-45° in a dipper than four inches container with covered at walk in cooler being held from yesterday. Stop sale issue. Employee discarded food at time of inspection. **Corrective Action Taken** **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink....hammer stored in handwashing in dishwashing area. Employee moved it. **Corrected On-Site** **Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....tomato sauce, marinara sauce, soup , pasta any cook or prepared TCS food not date marked at walk-in cooler. Discussed with cook . **Corrected On-Site** **Warning**
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.
