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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drinks stored on ice machine and food container with food. Operator removed drinks. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee handled dirty dishes then placed on gloves to cut meat without washing hands. Discussed with operator about proper hand washing procedures.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw beef stored over pepper sauce in reach-in cooler. **Repeat Violation**
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed a container of homemade cooked bell pepper sauce date marked 03/12/2022, mold like substance on top of the sauce. Operator discarded. **Corrective Action Taken**
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
Observed a container of homemade cooked bell pepper sauce date marked 03/12/2022, mold like substance on top of the sauce.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed a container of cooked shredded beef 97 F hot holding on steam table. Operator reheated to 168 F at time of inspection. **Corrective Action Taken**
Intermediate - Handwash sink used for purposes other than handwashing.
Observed soda like substance in handwash sink at cook line. Discussed with operator about handwash sink for handwash only.
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.
