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 black mold like substance on the interior of ice bin, located across from prep area. Operator cleaned ice machine. **Corrected On-Site**
Basic - Employee beverage container in ice machine/ice bin. Observed personal drink in ice bin, located at wait station. Operator moved drink. **Corrected On-Site**
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop in dirty holder, located on ice machine. Operator changed to clean bin. **Corrected On-Site**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed missing light cover, located over ovens.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled shelf over cooked potatoes, located on cook line. Operator cleaned shelf. Observed dust accumulation on exterior of ice bin, located across from prep table. **Corrected On-Site**
High Priority - Dented/rusted cans present. See stop sale. Observed dented cans of 49.25 oz Heinz Cream of chicken and 50 oz Campbell cream of mushroom, located in dry storage. Operator discarded cans. **Corrected On-Site**
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk without date mark, located in walk in cooler.
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook washing hands in 3 compartment sink, located in kitchen. Operator was educated and washed hands in hand washing sink. **Corrected On-Site**
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris around soda dispensers, located at front counter.
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator filled out form. **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.
