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 - Employee eating in a food preparation or other restricted area.
-Observed several employees employees in kitchen.
-Observed Employees Foods and drinks stored on food preparation table. **Corrected On-Site**
Basic - Food in contact with a surface that was contaminated and not cleaned and sanitized before use.
-Observed employee preparing food on prep table before clean and sanitizer. Employees found eating and drinking on food preparation table. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food.
-Observed raw shell eggs stored over cut cabbage in flip top cooler. Operator removed and stored properly. **Corrected On-Site**
High Priority - Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above.
-Observed cooked chicken hot held at 128 degrees Fahrenheit on buffet line. Operator instructed to reheat item to 165°F.
Intermediate - Encrusted material on can opener blade.
-Observed a buildup of old food residue on can opener blade.
-Observed brown like substance buildup inside ice machine. **Corrected On-Site**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
-Observed no date marked on cooked chicken and sauces stored in walk in cooler. Both items were cooked on 12/09/20 **Repeat Violation**
Intermediate - Records/documents for required employee training appear to be falsified.
Observed one employee training date and expiration date redacted.
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.
