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 - Time/temperature control for safety food thawed in an improper manner. Thawing raw chicken at room temperature. Chicken temperature 34 f. Explained. **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked turkey 51 cooling overnight in the reach in cooler,, **Warning**
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over bag of carrots in glass door cooler in dining room, asked manager to move the eggs, manager rearranged **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found. 1 live on the floor in dining room
4 live under milk crate next to raw beef thawing in the kitchen by reach in freezer
3 in the opening on wall corner next to reach in freezer. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
5 on top of hot water heater in between hand sink and three compartment sink in the kitchen.
4-5 on the floor next to dead rodent between wall and reach in cooler In the kitchen **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked turkey 51 cooling overnight in the reach in cooler,, **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken 69 in standing water in three compartment sink, raw turkey 67 on drain board of three compartment sink, as per employee less than 2 hours, will be cooking soon Explained . **Warning**
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on both hose bibbs at mop sink outside. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. Filling water in the white plastic bucket in hand sink by the three compartment sink. **Warning**
Intermediate - Misrepresentation of a fruit or fruit juice.packaged juice marked Fresh Passion Fruit Juice. As per operator made Only from powder mix. **Admin Complaint**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at hand sink in the kitchen.manager stocked **Corrected On-Site** **Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All cooked food held longer than 24 hours not date marked **Warning**
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.