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 - Food not stored at least 6 inches off of the floor.
In storage closet in area by the ice machine. Case of chips not at least 6 inches off the ground.
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Wall by the prep table in the kitchen has paint chipping, no longer easily cleanable.
Basic - Working containers of food removed from original container not identified by common name.
Substance identified as flour by employee unlabeled. Employee added label. **Corrected On-Site**
High Priority - Rodent activity present as evidenced by rodent droppings found.
5 rodent droppings to the left of the fliptop reach in cooler in the kitchen.
6 rodent droppings under soda bag in box at front counter.
13 rodent droppings on bottom shelf of dry storage near front counter.
3 rodent droppings to the Right of the ice machine.
6 rodent droppings to the left of the reach in freezer in the storage area.
**Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In fliptop reach in cooler in the kitchen. Overnight temperatures per person in charge.
Cheese (60°F - Cold Holding); Sliced turkey (65°F - Cold Holding); Sliced cheese (60°F - Cold Holding); whipped cream (65°F - Cold Holding); Shell eggs (67°F - Cold Holding) Sour cream 59°F cold holding
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In fliptop reach in cooler in kitchen.
Sausage (61°F - Cold Holding); Cut tomato (70°F - Cold Holding); Milk 60°F Cold Holding.
In reach in cooler for 3 hours per person in charge, moved to freezer to bring down to correct temperature.
In reach in cooler:
Cheese (60°F - Cold Holding); Sliced turkey (65°F - Cold Holding); Sliced cheese (60°F - Cold Holding); whipped cream (65°F - Cold Holding); Shell eggs (67°F - Cold Holding) all overnight temperatures per person in charge. **Corrective Action Taken** **Warning**
Intermediate - Hot water not provided/shut off at employee handwash sink.
Hot water handle non functioning , only cold water works at hand wash sink in kitchen.
Intermediate - Spray bottle containing toxic substance not labeled.
At triple sink in kitchen, cleaner unlabeled. Person in charge labeled bottle. **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.
