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.
-in kitchen
-reach in freezer gasket in kitchen next to heater torn **Repeat Violation**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
-cellphone on shelf in
Operator moved during time of inspection.
-hand bag on shelf with items served to the public **Corrective Action Taken** **Repeat Violation**
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
-reach in cooler adjacent of stove
Operator placed thermometer in reach in cooler during time of inspection. **Corrected On-Site** **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name.
-container with flour in kitchen not labeled
Operator labeled during time of inspection. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
-raw beef next to frankfurters in reach in freezer
-raw seafood over potatoes fries in reach in freezer
-raw shell eggs over lettuce in glass reach in cooler
Operator rearranged all items during time of inspection. **Corrected On-Site** **Repeat Violation**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
-cooked rice (50°F - Cold Holding) at door that was cracked open
All other items were below 43 °F
Discussed keeping door tightly closed so temperature can stay below 40 °F with operator **Corrective Action Taken**
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.
