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 - Cutting board has cut marks and is no longer cleanable. Main kitchen cook line prep table- observed cutting board soiled and cut. No longer cleanable. Advised operator to replace cutting board. **Repeat Violation**
Basic - Floor area(s) covered with standing water. Main kitchen prep area at 3 compartment sink and at rear exit door - observed standing water on floor.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen cook line prep table- observed container of water at 103°F with cooking utensils stored inside. Operator discarded water. **Corrected On-Site**
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen reach in freezer across from cook line- observed employees water bottles inside freezer. Operator removed employee water bottles. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Main kitchen cook line under prep table- observed 2 5 gallon containers of seasoning mixture with no labels or name of product. **Repeat Violation**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter warmer- observed beef patties 124-128°F at 10:25 a.m.. Operator reheated beef patties above 165°F and placed inside warmer for service. **Repeat Violation**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.