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 beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal beverage cups on storage shelves amend preparation tables in the meat cutting room and cooking area. Drinks were properly stored upon request. **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed bakery utensils in standing water at 125F. Discussed approved methods for utensils storage when in use. Operator drained the water and sent the utensils to dish washing for washing rinsing and sanitizing **Corrective Action Taken**
Basic - Time/temperature control for safety food thawed in an improper manner. Observed large packages of meat sitting in 102F water to thaw in the food preparation sink in the meat cutting area. Discussed proper thawing methods for water thawing. Hot water was drained away. **Corrective Action Taken**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced chicken (45F - Cold Holding); seafood salad (46F - Cold Holding) in the salad bar 2-door reach in refrigerator. The items were placed into the walk-in refrigerator to cool. **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 and the time removed from temperature control cannot be determined. Observed food on the bar at 50F and time stamps not placed at time into the salad bar. Discussed ensuring time tags are placed when added to the bar unless maintained at 41F until tagged. Operator time stamped the items for 8:45am, when placed into the bar, and expiring at 12:45pm. **Corrective Action Taken**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
