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.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 door glass on cook line:; raw tuna (48°F); raw salmon (49°F); raw burger (50°F); raw pork bacon (49°F); raw turkey bacon (49°F); cheese (47°F-49°F). Operator states items have in unit for 2-3 days. Unit has an ambient temperature of 45°F from the top. It cools from the top. Monitored unit for 1 hour, unit was turned on warmer setting. Operator turned unit down. Retook ambient temperature at 36°F-39°F. See Stop Sale
1 door glass in back of house:raw chicken (43°F); raw chicken (46°F-52°F); raw beef (48°F). Operator states item have been in unit for 1-2 days. Unit cools from the top and items are on bottom shelf. Top items are in temperature bottom items are not. Unit has an ambient of 35°F-40°F
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 door glass on cook line:; raw tuna (48°F); raw salmon (49°F); raw burger (50°F); raw pork bacon (49°F); raw turkey bacon (49°F); cheese (47°F-49°F). Operator states items have in unit for 2-3 days. Unit has an ambient temperature of 45°F from the top. It cools from the top. Monitored unit for 1 hour, unit was turned on warmer setting. Operator turned unit down. Retook ambient temperature at 36°F-39°F. See Stop Sale
1 door glass in back of house:raw chicken (43°F); raw chicken (46°F-52°F); raw beef (48°F). Operator states item have been in unit for 1-2 days. Unit cools from the top and items are on bottom shelf. Top items are in temperature bottom items are not. Unit has an ambient of 35°F-40°F
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.
