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 - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed restroom used by food employees and customers, without a self-closing door.
Basic - Cutting board has cut marks and is no longer cleanable located at prep cooler, next to three compartment sink at kitchen area. **Repeat Violation**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee jacket, stored on top of kitchen microwave. Manager removed employee personal items from kitchen area. **Corrected On-Site**
Basic - Insect control device installed over food preparation area/food-contact equipment. Observed a push cart storage rack, with a tray of croissants stored under bug zapper, located at kitchen area. Manager removed the tray of croissants. **Corrected On-Site**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese pastry/croissant (58 - Hot Holding) located at food display case near cash register at front counter area, less than 4 hours. Discussed with manager to reheat food items to 135°F and above or TPHC 4hr holding time. **Corrective Action Taken**
Intermediate - Handwash sink used for purposes other than handwashing. Observed a blender stored in sink labeled handwash sink, located at back counter area. Manager removed blender stored in handwash sink. **Corrected On-Site** **Repeat Violation**
Intermediate - Nonfood-grade basting/pastry brush used in food. Observed a regular paint brush with a metal wrapping, not smooth and easily cleanable, used at coffee machine to wipe away food/coffee debris. **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.