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 - Reuse of single-service articles.
Spice container used to store food. Discussed with operator that single used containers may not be reused. **Corrective Action Taken**
Basic - Stored food not covered. What appeared to be browned bead crumbs stored uncovered on shelf above range over night, crisp bacon not tightly covered stored on shelf above range. Discussed with operator the need to keep food protected during storage. **Corrective Action Taken**
Basic - Working containers of food removed from original container not identified by common name. Several foods in the walk in cooler have been removed from their original container and not
Labeled. Grease and liquid mixture.discussed the need to label all foods removed from their original containe **Corrective Action Taken**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels stored at hand wash sink in service area. Discussed the need to keep paper towels at handwash sinks at all times **Corrective Action Taken**
Intermediate - No soap provided at handwash sink. Cook line Discussed with operator the need to keep soap at hand wash sinks at all times. **Corrective Action Taken**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Chili, sour cream, discussed proper way and the importance of date marking **Corrective Action Taken**
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.
