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 - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Observed utensils stored in water at 89°F. Operator reheated water to 165°F **Corrected On-Site**
High Priority - Operating with an expired Division of Hotels and Restaurants license.
Operator renewed license during inspection. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food.
Observed raw beef stored over precooked chicken in walk-in freezer. Operator moved cooked chicken to top shelf **Corrected On-Site** **Repeat Violation**
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed tartar sauce date marked 8/15/20, homemade spicy mayo 11/21/20 and homemade garlic mayo 11/21/20. See stop sale
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.
In walk-in-in cooler: homemade marinara (51°F - Cooling overnight). Per operator sauce was cooke yesterday, placed in ice bath and moved to the walk-in cooler at 7pm to cool. Observed sauce cooling in deep plastic container and covered. Advised operator to cool foods in small portions, use metallic pans and uncovered to ensure proper cooling. See stop sale
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.
In walk-in-in cooler: homemade marinara (51°F - Cooling overnight). Per operator sauce was cooke yesterday, placed in ice bath and moved to the walk-in cooler at 7pm to cool. Observed sauce cooling in deep plastic container and covered. Advised operator to cool foods in small portions, use metallic pans and uncovered to ensure proper cooling. See stop sale **Repeat Violation**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
Observed knife inside Handwash sink in kitchen. Operator removed **Corrected On-Site**
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.
