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 - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Packaging date missing on Salads and wraps in customer self service area
Basic - Single-service articles not stored inverted or protected from contamination.
Single service forks and spoons stored not inverted on prep counter near toaster
High Priority - Rodent activity present as evidenced by rodent droppings found.
7 rodent droppings under two cases of garbage bags in cabinet under sink in service area.
1 rodent dropping on top of white reach in cooler/freezer in storage area
22 rodent droppings under shelves and oven in dry storage area
**Admin Complaint**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
milk (50°F - Cold Holding); tuna (47°F - Cold Holding); chicken salad (44-47°F - Cold Holding) per employee food items were prepared and stored in reach in cooler from previous day.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
milk (50°F - Cold Holding); tuna (47°F - Cold Holding); chicken salad (44-47°F - Cold Holding) per employee food items were prepared and stored in reach in cooler from previous day. **Warning**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
No time marking on sausage biscuits, bacon egg and cheese casserole stored in display case and butter for bagels stored on counter. Employee wrote time marking on food items during inspection. **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.
