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 - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
-Observed soiled cardboard on Walk in cooler/freezer.
Basic - Employee with no hair restraint while engaging in food preparation.
-Observed employee preparing food in kitchen no hair restraint or beard guard.
Basic - Food not stored at least 6 inches off of the floor.
-Observed containers holding sauces stored on floor in corridor leading to restroom.
-Observed boxes of lemonade syrups stored on floor in kitchen.
-Containers of pickles stored on floor in walk in cooler.
Person in charge removed items from floor. **Corrective Action Taken**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
-Observed multiple utensils stored in standing water 82 F, on prep table across from fryer Station.
-Observed tongs stored on hood system line in kitchen.
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
-Sliced cakes stored above front counter display case.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Reach in cooler/freezer gaskets throughout kitchen.
-Walk in cooler/freezer gaskets in kitchen.
Basic - Single-service articles improperly stored.
-Observed boxes of to go containers/cups stored on floor behind front counter.
-To-go containers stored on shelf above prep table in kitchen. Operator instructed to invert/protect all articles.
Basic - Time/temperature control for safety food thawed in an improper manner.
-Observed box of French fries thawing at room temperature next to walk in cooler.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
-Observed can opener blade soiled with encrusted food debris in kitchen.
-Observed juice dispenser nozzle soiled with mold-like substance behind front counter.
-On all surfaces throughout cook-line In kitchen.
Intermediate - No soap provided at handwash sink.
-Observed no soap provided at hand wash sink in ware wash area.
-No hand wash sign provided at cook line hand wash sink in kitchen.
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.
