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 personal food not properly identified and segregated from food to be served to the public. Employee food on prep table next to restaurant food- moved employee food items **Corrected On-Site**
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in lettuce **Corrected On-Site**
Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados with produce stickers on them. Discussed properly washing produce prior to preparation
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Lawn mower in dry storage next to single service items, lawn equipment over canned goods, drills on shelf with food.
Basic - Wiping cloth sanitizing solution stored on the floor.
Sanitizing bucket on floor next to 3 Compartment Sink
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Refilled container to 50ppm chlorine
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Refried beans 45-46 F (cooling from previous day temped at 9:32am), cooked jalapeno peppers 45 F (cooling from previous day temped at 9:45am)
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Refried beans 45-46F and cooked jalapeno at 45 F overnight, stop sale
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and shrimp over ready to eat food chest freezer in dry storage room operator rearranged **Corrected On-Site**
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tomato base sauce marked 3/28/22, stop sale
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tomato base sauce date marked 3/28/22 stop sale
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cheese, tomato, lettuce in reach in cooler unable to cool properly due to ambient temperature of cooler at 61F. Currently sitting at 54 F at 10:12. Temped at 9:15am 56F.
Cooked jalapeno peppers cooling in container deeper than 4 inches.
**Corrective Action Taken**
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.
