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.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa (51°F - Cold Holding); cheese (51°F - Cold Holding). milk (50°F - Cold Holding)See stop sale
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa (51°F - Cold Holding); cheese (51°F - Cold Holding). milk (50°F - Cold Holding)See stop sale.
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sliced tomato at 2:30, ambient cooling since 2:00 (54°F - Cooling); sliced tomato at 2:45 (53°F - Cooling). Tomatoes not cooling properly. Operator moved tomatoes to cooler. **Corrective Action Taken**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork chops (93°F - Hot Holding); boiled potatoes (93°F - Hot Holding); pasta salad (93°F - Hot Holding). Items had been on the line for under 2 hours. Operator removed for reheat. **Corrective Action Taken**
Intermediate - Food-contact surface soiled with food debris, in use cutting board and nearby prep table are dusty and soiled with food debris. Operator has no sanitizer set up.
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.