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 - Bowl or other container with no handle used to dispense food.
Observed no handle bowl used to dispense macaroni salad in flip top cooler on cookline. Operator removed. **Corrected On-Site**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee beverage stored on dish rack in ware wash area.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
1) Observed employee handbag stored with takeout plates in storage area.
2) Observed employee cellphone stored on top of food storage bag in prep area.
3) Observed employee bags and cellophane stored on can Food used for public on shelf by kitchen entrance.
Basic - In-use wet wiping cloth/towel used under cutting board.
1) Observed wet wiping cloth stored under cutting board on prep table where slice is stored.
2) Observed wet wiping cloth stored on prep table throughout kitchen
Basic - Single-service articles improperly stored.
1) Observed single service cups stored at back of restaurant across from pharmacy in insecure area and on floor.
2) Observed napkins stored on floor in storage area where walk in cooler is.
Basic - Unprotected ice machine in a customer/nonsecure area.
1) Observed ice machine in the back of restaurant across from pharmacy not locked.
2) Observed ketch up, sweeteners and coffee stored in cupboard across from pharmacy with no secure locks.
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
1)Observed employee washed hands for less than 10-15 seconds and proceed to put gloves on and started to cook.
2) Observed employee cracked eggs, discard gloves and washed ashamed for less than 10-15 seconds, replaced gloves and touched plates to serve cooked eggs.
Employee was stopped on both occasions and instructed to wash hands properly. **Corrected On-Site**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
1) Observed cooked potatoes at 90°F between flat grill and stoves in kitchen. Operator placed to reheat.
2) Observed potatoes in steak gravy (124°F - Hot Holding); carrots in steak gravy (130°F - Hot Holding) in steam table. Operator turn up heat **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.
