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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice bin soiled. Also, the deflector plate inside ice bin soiled
Basic - Bowl or other container with no handle used to dispense food.
Basket without handle used to dispense seasoning from bin on shelf in prep area. Operator removed basket **Corrected On-Site**
Basic - Equipment and utensils not properly air-dried - wet nesting.
Clean stacked cups on counter next to food pick up window unable to properly air dry
Basic - No handwashing sign provided at a hand sink used by food employees.
No hand wash sign posted in women's restroom. Sign printed for operator and posted during this inspection **Corrected On-Site**
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
Chlorine sanitizer at triple sink 0 ppm. Operator added bleach to water and retested at 100ppm **Corrected On-Site**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
One flying insect observed in front service area
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
sour cream (45°F - Cold Holding); shredded mozzarella cheese (47°F - Cold Holding) in top of flip top reach-in cooler near food pick up window. Employee stated he left lid opened. Operator stated he will keep lid closed to chill both items **Corrective Action Taken**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Queso cheese (107°F - Hot Holding) in food warmer. Operator reheated cheese to a minimum of 165°F and placed back in food warmer **Corrected On-Site**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Red Portable Cutting board in prep area soiled/stained.
Also, cutting board on reach-in cooler across from grill soiled/ stained
Also, holster for soda gun in front service area soiled
Intermediate - Handwash sink not accessible for employee use at all times.
Fry pan stored in Hand wash sink on cooks line. Operator removed pan from sink **Corrected On-Site**
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.
