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.
Ice in at the soda machine in the front counter area.
And the ice machine in the the kitchen.
Manager cleaned both items.
**Corrected On-Site**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drinks stored on a preparation table in the cook like area.
Manager removed the drinks.
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
Instructed employee and manager on proper hand washing protocol.
High Priority - Pesticide-emitting strip present in food prep area stored next to food on a shelf in the preparation area.
Manager removed the strip.
**Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw salmon stored over milk in the walk-in cooler.
Manager placed the salmon below the milk. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Pancake mix containing buttermilk 71°F stored at room temperature on the cook line. Manager stated the pancake mix had been at room temperature for approximately 1 hour.
Sliced cheese 60°F stored stacked above the fill line in the top section of the reach in cooler on the cook line.
Manager emptied half the content of the pan into a separate pan and placed it in the bottom of the reach in cooler. Manager stated the cheese had been in the reach in cooler for 45 minutes.
Manager placed both items in the reach in cooler. **Corrective Action Taken**
Intermediate - No soap provided at handwash sink.
Hand washing sink in the back kitchen area.
Manager placed soap at the hand washing sink. **Corrected On-Site**
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.
