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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on the ice making mechanism with water running over it and into the mechanism. See stop sale. **Warning**
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Observed in the walk-in cooler, beef (50°F - Cold Holding); chicken (48°F - Cold Holding); cooked rice (48°F - Cold Holding); butter (48°F - Cold Holding); cream cheese (48°F - Cold Holding); shell eggs (46-47°F - Cold Holding); tofu (47°F - Cold Holding); ambient (48-50°F - Cold Holding). Observed ice build-up on the cooling unit. **Warning**
Basic - Dead rodent present on the floor in corner outside the walk-in freezer and next to a storage shelf containing single use items and spices. Operator removed the rodent and cleaned and sanitized the area. **Corrective Action Taken** **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed on the cook line. **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed 0 ppm chlorine and machine pump no dispensing sanitizer. Operator set up 3 compartment sink for ware washing at 100ppm Chlorine.**Corrective Action Taken** **Corrective Action Taken** **Warning**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef and raw chicken in the same pan with chicken above the beef. Items were stop sold for temperature violations. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 10 rodent droppings on the floor on either side of a shelf in a dry storage area outside of the walk-in freezer. The shelf contained single use items and spices. Operator removed droppings and cleaned and sanitized the area. **Corrective Action Taken** **Warning**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on the ice making mechanism with water running over it and into the mechanism. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
1. Observed in the walk-in cooler, beef (50°F - Cold Holding); chicken (48°F - Cold Holding); cooked rice (48°F - Cold Holding); butter (48°F - Cold Holding); cream cheese (48°F - Cold Holding); shell eggs (46-47°F - Cold Holding); tofu (47°F - Cold Holding); ambient (48-50°F - Cold Holding). Per the employee all items were held in the walk-in since yesterday. See stop sale.
2. Observed in the right side flip top cooler, shell eggs (48°F). Observed the eggs stored above the cold holding line of the unit. Per the operator the items were stocked for approximately 2 hours. Operator moved eggs to lower portion of the cooler to quick chill. **Corrective action taken** **Warning**
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.
