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 - Interior of refrigerator or freezer in disrepair/has exposed insulation.
-deli case has exposed insulation in close proximity to uncovered deli meats and cheeses.
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
-employee handled raw chicken (removed wax paper by holding frozen chicken in 1 hand and removing paper with other) then handled bread and cheese which did not reach 165°f prior to service.
Advised.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
-turkey 46°f, roast beef 50°f in deli case, out of cooler frequently during lunch.
-cut tomato 50-52°f in front counter. Per operator restocked approx 20 minutes ago and stacked above load line.
Both out of temp less than 4 hours.
Intermediate - Records/documents for required employee training do not contain all of the required information.
-no business name, no expiration date on food handler training certificates.
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.
