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 personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Tan jacket stored on rack with food in dry storage area. Jacket removed and stored correctly. **Corrected On-Site** **Repeat Violation**
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris.
Floor under grills in kitchen.
Floor under drive through equipment.
Floor in walk in cooler and walk in freezer.
Floor under bag in box soda rack.
Floor around hot water heater.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Multiple utensils in pan of water on cook line 79F. Water discarded. **Corrected On-Site** **Repeat Violation**
Basic - No handwashing sign provided at a hand sink used by food employees.
In men's restroom in dining area. Sign provided and posted. **Corrected On-Site**
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Splash guard on hand washing sink by office repaired with duct tape.
Walk in cooler and walk in freezer doors are rusted.
Exterior of ice machine is cracked and shows rust.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Blue wiping cloth on cook line. Cloth placed in sanitizer bucket. **Corrected On-Site**
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Cook at egg grill cracked raw eggs and immediately began handling clean utensils without washing hands. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
Carton of eggs stored near egg grill. Eggs placed in pan with ice. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Rehydrated onions stored by grill 63F. Onions placed out approximately 20 minutes prior. Onions placed in walk in cooler to cool. **Corrective Action Taken**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of ice bins at front counter and in drive through. **Repeat Violation**
Intermediate - Spray bottle containing toxic substance not labeled.
Spray bottle containing blue chemical cleaner stored in chemical storage area. Bottle labeled. **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.
