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 - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in dishwashing area. **Repeat Violation**
Basic - Reach-in cooler gasket torn/in disrepair. Observed in cold holding units in kitchen area. Observed in pasta reach in freezer, back storage area.
Basic - Time/temperature control for safety food thawed at room temperature. Observed a package of ground lamb meat. Operator put under running water. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Observed by three compartment sink and in front counter area (kitchen) blocked by auxiliary table.. Operator removed. Corrected On-Site** **Corrected On-Site**
Intermediate - No sign/No soap/No paper towels or mechanical hand drying device provided at handwash sink. Observed in hand washing sink beside three compartment sink. Observed no paper towels in hand washing sink in kitchen area. Operator provided paper towels. **Corrected On-Site** **Repeat Violation**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed marinara sauce, bolognese sauce, lasagna in walk in cooler.
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.
