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 - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops in standing water at 80°F on prep table inside kitchen. Employee removed water. **Corrected On-Site**
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing at room temperature on prep table inside kitchen. Employee stored meat inside reach in cooler. **Corrected On-Site** **Repeat Violation**
Basic - Wiping cloth sanitizing solution stored on the floor. Observed bucket with sanitizer for towels on kitchen floor under three compartment sink. Employee removed it from floor. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Observed salt container under prep table inside kitchen. Employee labeled it. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken by raw beef ,and over raw salmon inside reach in cooler by steam table inside kitchen. Employee stored them correctly. **Corrected On-Site**
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser not labeled by three compartment sink. Employee labeled it. **Corrected On-Site** **Repeat Violation**
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.
