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 items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and hat stored over raw potatoes.
Basic - Equipment or utensils not designed or constructed in a durable manner.
Multiple Food storage containers and lids with broken corners.
Broken floor drain the salad station.
Basic - Unclean building components, attachments or fixtures.
Back prep room, and kitchen prep areas.
Ceiling soiled, discolored, seems need sealed.
Wood floor in back dry stock shed holding bib item, flooring with holes.
Standing water in front of walk in freezer .
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken wings stored over raw fish in reach in cooler unit, operator relocated raw fish and chicken to correctec storage.
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk open with last 3 days, not date marked, corrected. **Corrected On-Site**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Under lid to make table soiled with old food debris
interior of salad make table with mold like substance . Cut boards on cooks line stained.
Intermediate - Handwash sink not accessible for employee use at all times. Stainless steel scrub s in hand wash sink at the dish washing area, removed by operator.
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.
