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 - Floor area(s) covered with standing water.
Observed standing water on floor by handwash sink on cookline.
Observed mold like substance on wall in dish washing room
Observed mold like substance on floor in dish room
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 beef (44-45°F - Cold Holding) in walk in cooler dated 9/8/2021 see stop sale
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
1) Observed raw shell eggs at 68°F on cookline. Operator placed on ice for quick chill.
2) Observed steak in drawer on cookline (45-46°F - Cold Holding)
3) Observed raw chicken (48-49°F - Cold Holding) in drawer cooler on cookline .
4) Observed cut tomatoes (42-52°F - Cold Holding) in cold unit on cookline. Operator removed over-stacked portion and place to cool
5) Observed beef (44-45°F - Cold Holding) in walk in cooler dated 9/8/2021 see stop sale
Operator placed in walk in cooler for quick chill **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.