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 employee drink stored on counter at front. Operator removed and stored appropriately. **Corrected On-Site**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Observed lights in food prep area missing shield in rear prep area. **Repeat Violation**
Basic - Single-service articles not stored inverted or protected from contamination.
Observed Togo containers stored at front counter not inverted. Operator inverted at time of inspection. **Corrected On-Site**
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Observed hand wash sink slow draining on front counter kitchen line. Operator cleaned sink. **Corrected On-Site**
Basic - Wet mop not stored in a manner to allow the mop to dry.
Observed mop bunched up in mop bucket to dry. Operator removed and hung up to allow to adequately dry. **Corrected On-Site** **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name.
Observed squeeze bottles of Mayo, cheddar cheese and vinegarettes unlabeled. Operator labeled at time of inspection. **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 fries on counter (82°F - Cold Holding); . Per operator items were cooked 15 minutes prior to observation and stored on counter. Operator stated items were on time but no documentation, timer, chart or label available.
Intermediate - Handwash sink used for purposes other than handwashing.
Observed handwash sink at front line use to dump food products. Operator cleared sink. **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.