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 - Old labels stuck to food containers after cleaning. Observed on containers of raw beef in walk in cooler. Labels removed by employee. **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth observed on counter in front area and on sink in kitchen. Cloths moved to sanitizer by employee. **Corrected On-Site**
High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over avocados in walk in cooler. Inverted by employee. **Corrected On-Site** **Repeat Violation**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw hamburger patties stored over raw fish in reach in freezer by chest freezer. Inverted by employee. **Corrected On-Site**
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs out less than three hours per employee. Eggs moved to walk in cooler to chill. **Corrected On-Site** **Repeat Violation**
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Manager and employees identified raw items on paper menus with a pen. **Corrected On-Site**
Intermediate - Spray bottle containing a pink liquid toxic substance not labeled. Identified as sanitizer by employee and labeled. **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.
