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
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
2 live flies on container with plantains.
1 live fly on sugar container.
1 live fly on chicken broth.
1 live fly in triple sink.
1 live fly on goat stew.
4 live flys on clean pans stored on shelf across cookline. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Mac n cheese 62°F, coleslaw 52°F, cheese 54°F in white refrigerator operator stated coleslaw and Mac n cheese prepared this morning . Cheese over night.
Ambient temperature in cooler 52°F, observed ice built up. **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Pork 113°F, goat 77°F, goat 110°F, chicken 112°F, sauce 115°F, vegetables 112°F, Spaghetti 102°F, liver 106°F, at room temperature on shelf, prep tables cooked less than 4 ago, without any means of hot or cold holding. Steam table full and no empty space in any cold holding equipment. **Repeat Violation** **Admin Complaint**
Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. One cold holding refrigerator in establishment , ambient temperature 52°F,.
Pork 113°F, goat 77°F, goat 110°F, chicken 112°F, sauce 115°F, vegetables 112°F, Spaghetti 102°F, liver 106°F,
No equipment in place to hot hold or cool all foods that have been cooked this morning.
All chest freezers filled with food. **Repeat Violation** **Admin Complaint**
Intermediate - Inadequate number/capacity of hot holding units to maintain time/temperature control for safety food at proper temperatures.
All hot holding units in use and operating at full capacity.
Additional hot food on kitchen counters and shelf's. **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.