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 personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone above prep with keys, jacket on rack with food. Operator moved items. **Corrected On-Site**
Basic - Floor soiled/has accumulation of debris. Most of the floor under equipment is soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Most of the walls are soiled.
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Frozen shake in coffin freezer. Operator threw away. **Corrected On-Site**
Basic - Unnecessary items/unused equipment on the premises. Establishment has a large amount of extra items stored in the storage area of restaurant including a scooter.
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator put gloves on to cook with no hand wash before. They were re-educated on proper hand washing. **Corrective Action Taken**
High Priority - Raw animal food not properly separated from ready-to-eat food.
Frozen chicken and beef not commercially packaged with ready to eat foods in coffin freezers and reach in freezers in back area.
Raw chicken over unwashed peppers. Operator moved chicken. **Corrective Action Taken**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Garlic in oil 72 degrees Fahrenheit, operator removed from cold holding at 12pm. Item was placed back in the reach in cooler.
Cut cabbage 52 degrees Fahrenheit removed from cooler at 12pm, operator placed item back in reach in cooler.
At 1:08 garlic in oil 52 degrees Fahrenheit and cut cabbage 49 degrees Fahrenheit **Corrective Action Taken**
High Priority - Toxic substance/chemical stored by or with food. Can of refrigerant with tea and clean utensils near three compartment sink. Operator moved it to a storage area. **Corrected On-Site**
Intermediate - Accumulation of food debris/grease on food-contact surface. Stained cutting boards on cook line, interior cook line reach in cooler soiled, interior of reach in freezers in back storage area.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork cooked yesterday, cooked chicken not dated.
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.
