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 not stored on a clean portion of food preparation or cooking equipment.
Pizza spatula stored on the top of the pizza oven.
Manager removed the spatula. **Corrected On-Site**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exhaust fan above the pizza oven soiled.
Table top under the slicer soiled.
Basic - Outer openings not protected with self-closing doors.
Back exit of the kitchen.
As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
Basic - Reach-in cooler interior have accumulation of soil residues.
Reach in cooler in the sandwich make station.
As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Instructed manager and employee on the correct hand washing protocol..
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Mixer head soiled.
Interior of the ice machine soiled.
Cutting boards on the cook line stained and soiled.
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test kit.
As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Hand washing sink in the kitchen.
Manager placed towels at the hand washing sink. **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.