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 - Food contaminated by flies.
1) Observed 2 live flies on cookies on prep table by slicer. Operator discarded. See stop sale
2) Observed unwashed produce stored above prepped salads and tomatoes in walk in cooler. **Warning**
Basic - Old labels stuck to food containers after cleaning.
Observed containers washed and placed to drain in dish wash area with old label still attached. **Warning**
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.
1) Observed sliced roast beef at 108°F on sandwich station. Operator placed to reheat.
2) Observed tenders at 122°F in hot holding unit above sandwich station **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed 1 live fly on cookies on prep table by slicer. Operator discarded
Observed 3 live flies on prep table across from three compartment sink. Operator killed flies sand sanitized.
3 live flies on meat slicer on prep table in dish washing area.
2 live flies on employee break table in dish wash area.
2 live flies on cases of syrups on storage rack across from office
3 live flies landed on storage rack where sealed breads are storage by sandwich line.
2 live flies on Alto Sham heater next to sandwich line.
1 live fly landed on prep table where breads are toasted
1 live fly landed on rim of uncovered container with buffalo sauce next to sandwich line.
2 live flies on flex glass by cash registers on frontline
1 live fly on counter by register closest to door. **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken fillet stored above fries in traulsen reach in freezer. **Warning**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee picked up tenders from floor and discarded, then continue to package fries with changing gloves and washing hands. **Warning**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Food contaminated by flies.
Observed 2 live flies on cookies on prep table by slicer. Operator discarded. See stop sale **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.