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 - Buildup of food debris/soil residue on chicken reach in cooler door handles.
RIC used to store raw chicken gaskets soiled with slimy/ moldy build-up.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed
1 fly landed on raw chicken at chicken tumbler area. See Stop Sale .
1 fly at the grill area
1 fly at rice prep / hot holding boxes area
1 fly in the dry storage
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Employee took food order at drive trough window, touched ear/ microphone headset than proceeded to touch bread, filled rice and beans containers and bagged the order. Employee did not change gloves and wash hands before changing tasks; handling food.
Reviewed proper glove change and handwash with manager and employee.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
sliced cheese (41-55°F - Cold Holding) at main food holding/ serving area. Container stacked above the rim. Food not portioned or prepared today. Food out of temperature for less than four hours. Operator divided container into smaller portions and placed cheese in walk-in cooler to quick chill. **Corrective Action Taken**
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Sanitizer Bucket (Quaternary over 400ppm)
Operator fixed quaternary solution to 200 ppm **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.
