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 stored on floor. In walk-in-in freezer cases of raw chicken, beef, pork on floor. Raw steak on floor in walk-in cooler.
Food stored uncovered. Cooked shrimp, cooked chicken uncovered. **Repeat Violation**
Basic - Time/temperature control for safety food thawed in an improper manner. Ribs being thawed in three compartment sink in standing water. Operator placed all thawing food items under running water or in walk-in cooler to thaw properly. **Corrected On-Site** **Repeat Violation**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cutting board at reach-in cooler. Operator placed in sanitizing solution during inspection. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat sauces in reach-in cooler. Operator relocated raw shell eggs during inspection. **Corrected On-Site**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board off cooks line stained/soiled. Interior ice machine soiled at front counter.
Intermediate - Handwash sink used for purposes other than handwashing. Employee observed soaking wet wiping cloths in handwash sink off cooks line. Observed employee washing vegetables at handwash sink off cooks line. Discussed with operator handwash sinks to be use for hand washing purposes only.
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan incomplete. Operator filled out time as a public health control application during inspection. **Corrected On-Site** **Repeat Violation**
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.
