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 - Employee personal food not properly identified and segregated from food to be served to the public.
In triple door reach-in cooler in kitchen, milk and other items identified as personal, stored with customers foods. Operator moved personal items. **Corrected On-Site**
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In bulk seasoning containers at front line, scoop handles touching product. Operator moved scoops. **Corrected On-Site**
Basic - Single-service articles improperly stored.
On upper shelf over chest freezer at cook line, containers not inverted.
In dry storage room, cases of takeout boxes stored on floor. Operator inverted containers and moved cases to shelf. **Corrected On-Site** **Repeat Violation**
Basic - Standing water in bottom of reach-in-cooler.
In customer area reach-in cooler, standing water in bottom of cooler. Operator unclogged drain, water cleaned out. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.
In dry storage room and front counter, bulk seasoning containers not labeled. Operator labeled. **Corrected On-Site** **Repeat Violation**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
In customer area display reach-in cooler, raw shell eggs stored over cream cheese. Operator moved eggs to bottom shelf. **Corrected On-Site**
High Priority - Toxic substance/chemical improperly stored.
Can of bug spray on shelf next to case of seafood boil. Operator moved bug spray. **Corrected On-Site** **Repeat Violation**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
At cook line, interior of microwave soiled.
Ice machine bin in customer area, black mold-like substance on side panels. **Repeat Violation**
Intermediate - Handwash sink used for purposes other than handwashing.
In kitchen handwash sink, towels in one sink, scoop in other sink. Manager removed all items. **Corrected On-Site**
Intermediate - No soap provided at handwash sink.
No soap, towels or sign at front handwash sink.
No towels or signs at kitchen handwash sinks.
Operator supplied soap and towels **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.
