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 - Bowl or other container with no handle used to dispense food.
1) Plastic cup used to scoop rice in hot line.
2) Plastic cup in cheese in cold line
3) Plastic cup in sugar on shelf by salad station.
employee removed all cups **Corrected On-Site**
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Employees cracked eggs and continued to cook without changing gloves and washing hands. Discussed hand washing policy with employees and employees washed hands properly. **Corrective Action Taken**
High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
Dishwasher wiped gloves on towel after handling dirty dishes before moving to clean dishes. Discussed proper hand washing policy and dishwasher discarded towel, washed hands, and put on new gloves. **Corrected On-Site**
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Dishwasher moved from handling dirty dishware to clean dishware with only wiping off gloves. Discussed proper hand washing policy with dishwasher and he washed hands and changed gloves going forward. **Corrected On-Site**
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touch her hair and proceed to the salad prep area without changing gloves.
High Priority - Operating with an expired Division of Hotels and Restaurants license.
Operator working w/ Tallahassee on issue concerning payment amount. **Admin Complaint**
High Priority - Raw animal food stored over or with unwashed produce.
Raw eggs were stored above a case of pineapple and package raw beef. Manager removed pineapple and begin to move beef. **Corrective Action Taken**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Container of raw pork stored above container of raw fish in walk-in cooler.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
In hot holding case at front counter Cooked Sausages (131-135F - Hot Holding); potato balls (121F - Hot Holding). Per manager in unit less than 3 hrs. Items moved to oven to reheat for proper hot holding. **Corrective Action Taken**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer buckets by cook line at 200ppm chlorine.
Employee remade both buckets to proper 100ppm chlorine. **Corrected On-Site**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards on left end of cook line showing discoloration from soiling.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
At hand sink by front counter. Employees replaced paper towels. **Corrected On-Site**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
