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 - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Cooks cracked raw shell eggs and then touched clean plates; plated food and sent food out to customers without washing hands.
Educated on hand wash when handling raw foods.
High Priority - Employee touched soiled apron and clothes and then platted biscuits and sent food out to customer without washing hands.
Operator educated.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken container stored above cooked potatoes and ham.
Operator moved to the bottom. **Corrected On-Site**
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
Raw shell eggs at 71° F not on TPHC form at prep station at the back of the kitchen. As per operator food used as back up for cook line and placed out at 8 am.
Food out of temperature for less than 4 hours.
Food moved in reach in cooler to quick chill. **Corrective Action Taken**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
gravy (126-139F - Hot Holding) in steam table at cook line.
As per operator food made today. Food not stirred.
Operator stirred. Rechecked - to 149° F **Corrected On-Site**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
burgers (49-50F - Cooling)at 9:40 to 50 F since 8:30 ; in reach in cooler next to steam table. Burgers tightly wrapped with foil. Operator unwrapped food to properly cool. **Corrected On-Site**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
No date marking on meat loaf cooked on 3/24 and cooked pasta on Sunday in walk-in cooler.
Operator date marked. **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.
