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.
Observed employee sweatshirt stored on closed container of rice. Employee removed sweatshirt. **Corrected On-Site**
Basic - Floor soiled/has accumulation of debris.
Observed soiled floor throughout kitchen.
As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
Basic - Food stored on floor.
Observed Frying oil on the floor in dry storage.
Employee moved frying oil to the shelf.
As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
Basic - Time/temperature control for safety food thawed in an improper manner.
Observed raw chicken thawing in the standing water.
Employee put chicken under running water in a prep sink. **Corrected On-Site**
Basic - Water leaking from pipe and/or faucet/handle.
Observed water leaking from AC in the kitchen on second floor and dripping in a container stored next stored silverware. Employee removed silverware. **Corrective Action Taken**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Observe dish machine chlorine sanitizer at 0ppm. Employee replaced chlorine bucket. Rechecked sanitizer after washing at 75ppm. **Corrected On-Site**
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
Observed sanitizer bucket under minimum range. Employee refill the bucket with correct concentration of sanitizer. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed packets of butter stored on ambient temperature holding temperature of 74F . Employee said butter was standing for 20 minutes. Employee put butter back to reach in cooler. **Corrected On-Site**
Intermediate - Bottle containing toxic substance not labeled.
Observed ready to use quaternary sanitizer stored in maple syrup labeled bottle. Employee marked sanitizer and scratched maple syrup name from the bottle. **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.
