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 eating in a food preparation or other restricted area.
Observed cook unscrew bottled water with bare hands the go to prep food. Addressed immediately and person washed his hands and tossed out bottled water. **Corrective Action Taken** **Warning**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
One door glass cooler shelves are dirty. **Repeat Violation** **Warning**
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Observed 2 dirty rags on prep table. Person in charge removed. **Corrected On-Site**
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed cook unscrew bottled water with bare hands then begin to prep food. Addressed immediately and person washed hands. **Corrective Action Taken** **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Make 1; tomatoes, shell eggs, mushrooms, spinach, turkey, Canadian bacon, cheese, sausage patties and links, 1/2&1/2, corned beef, feta, carnitas mix, black beans, ham 46°-51° ; ( - Cold Holding)
Butters 72-85° **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Make 1; tomatoes, shell eggs, mushrooms, spinach, turkey, Canadian bacon, cheese, sausage patties and links, 1/2&1/2, corned beef, feta, carnitas mix, black beans, ham 46°-51° ; ( - Cold Holding)
At front counter butter 72°, at cook line butter 85°
2 door; sliced cheeses, sausage patties, chorizo, ham, corned beef 44°-45°; ( - Cold Holding) **Warning**
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.
