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 - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Observed the dough mixer exterior components soiled with food debris.
2. Observed the shelf under the prep table soiled with food debris. **Warning**
Basic - Wiping cloth sanitizing solution stored on the floor. Observed the bucket by the three compartment sink on the floor. The employee moved the bucket off of the floor. **Corrected On-Site** **Warning**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in the small flip top cooler, raw chicken stored above raw beef blood sausage. The employee moved the chicken to alternate refrigeration for proper storage. **Corrected On-Site** **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
1. Observed 9 rodent droppings on the floor behind the dough mixer in the prep area of the kitchen.
2. Observed 10 rodent droppings in the lower shelf of the prep table next to the dough mixer. The shelf stores buckets of flour, sugar, and caramel milk.
3. Observed 8 rodent droppings along the base board in the back hallway of the establishment going toward the rear exit. The hallway is a storage area for pizza boxes and bulk bagged chickpea flour. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed in the Small flip top cooler ; chicken (45 - Cold Holding). The item was stored above the cold holding line of the cooler and had been in the cooler for 30 minutes. The manager placed the item in alternate refrigeration to quick chill. **Corrective Action Taken** **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. Observed an empty case of eggs placed on the hand wash sink in the kitchen. The employee removed the eggs **Corrected On-Site** **Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef, chicken and spinach empanadas in the True 1 door reach-in cooler not date marked. Per the manager the items were prepped yesterday. Manager added date marks. **Corrected On-Site** **Warning**
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.
