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.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Time/temperature control for safety food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.
Quiche in display cooler 48°F-50°F, cooked yesterday.
Recommended to place quiche on a lower level in display cooler, where the cold air circulation is colder.
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Waitress plates bagels with bare hands.
Cook plates cooked Canadian bacon and muffin.
Both put gloves on to plate ready to eat foods. **Corrected On-Site**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
5 live flies on prep table in back kitchen.
4 live flies on dish machine racks.
High Priority - Rodent activity present as evidenced by rodent droppings found.
30+ rodent droppings under dish machine.
20+ rodent droppings on floor under breaker box in dry storage.
20+ rodent droppings under shelf at left entrance to kitchen.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Potatoes 54°F, cheese 49°F, at cook line prep table for less than 2 hours, cook placed items in refrigerator.
**Corrective Action Taken**
High Priority - Time/temperature control for safety food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.
Quiche in display cooler 48°F-50°F, cooked yesterday.
Recommended to place quiche on a lower level in display cooler, where the cold air circulation is colder.
See stop sale
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
Mushroom barely soup (127°F - Reheating) in steam table since 2 hours.
Cook placed on stove to reheat to 170°F and placed back into steam table. **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.
