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 - Bowl or other container with no handle used to dispense food.
Bowl with no handle used as scoop for fried rice. Person in charge removed. **Corrected On-Site** **Repeat Violation**
High Priority - Nonfood-grade containers used for food storage - direct contact with food.
Multiple sterilite type containers used to hold raw proteins in walk in cooler. Also, to go menus used to line sheet pans of cooked chicken.
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In reach in freezer no longer commercially packaged chicken stored over no longer commercially packaged beef. Person in charge began rearranging. Also, In walk in cooler raw beef stored over ready to eat sauces. **Corrective Action Taken**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Broccoli indicated on time paperwork without time mark. Person in charge marked appropriately. **Corrected On-Site**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer bucket under triple sink at 200+ ppm person in charge diluted and retested at 100ppm. **Corrected On-Site**
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
Containers used to hold food in walk in cooler with chipping, missing pieces.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Pork made two days ago per person in charge without date mark, person in charge marked appropriately. **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.
