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 - Buildup of food debris/soil residue on equipment door handles and seals of the Beverage-Air low boy cooler.
Also observed on the handles of the McCall 3 door reach-in cooler.
Basic - Floor soiled/has accumulation of debris. Observed excessive flour and other debris under the table holding the dough roller and the prep table to the right.
Basic - Water leaking from a filter on the water filtration lines in the back of the establishment near the mop sink causing standing water on the floor near the mop sink.
High Priority - Employee touched soiled surface and then engaged in food preparation. Observed the kitchen employee touch the soiled trash container and bag and then begin working with dough. Advised employee to wash hands and observed employee doing so. **Corrected On-Site**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 5 small flying insects around and in a floor drain in the prep area under a prep table containing flour, sugar, and salt. Operator poured bleach down the drain.
Observed 2 small flying insects on the wall near the prep area floor drain.
Observed 2 small flies on an empty box of liquid frying oil on the floor under a prep sink to the left of the three compartment sink.
Observed 2 small flies on the wall behind a storage shelf containing food storage pans, plates, and boxed single service items to the left of the three compartment sink.
Observed 2 small flies on a shelf to the left of a prep table containing imitation flavorings used in baking.
Observed 1 small fly on cream cheese in a self-service display case.
Observed 1 small fly crawling on the outside of the fresh squeezed orange juice machine and one in a glass of freshly squeezed juice. Operator discarded the juice.
Operator began killing flies and cleaning and sanitizing the areas during the inspection.
High Priority - Presence of insects, rodents, or other pests. Observed over 10 dead small insects in a self-service display case containing packaged chorizo, cream cheese, and packaged prepared sandwiches.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed in the self service Display cooler; chorizo (56°F - Cold Holding); cream cheese (52°F - Cold Holding); turkey sandwich (50°F - Cold Holding). Per the operator the items have been in the cooler since yesterday.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed in the self service Display cooler; chorizo (56°F - Cold Holding); cream cheese (52°F - Cold Holding); turkey sandwich (50°F - Cold Holding). Per the operator the items have been in the cooler since yesterday. See stop sale. **Repeat Violation**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed in the front counter hot display case; chicken empanada (125°F - Hot Holding). Per the manager the item had been in the case for approximately 1 hour. Manager increased the heat setting in the case. **Corrective Action Taken**
Intermediate - Handwash sink used for purposes other than handwashing. Observed the hand wash sink at the front counter used as a dump sink for discarded beverages.
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.
