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
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Walk in cooler shelves soiled with grease and food debris.
2. all coolers on cook line have soiled gaskets **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
cooked chicken wings (51-53°F - Cooling) in walk in cooler. Manager stated wings were cooked 11/20 and placed in cooler to cooled down. He also stated wings have stayed in cooler since they were made. Asked manager to discard wings. See stop sale. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
Observed 18 rodent droppings on and around the pizza maker.
Observed 6 rodent droppings on shelves next to and under triple sink.
Observed 7 rodent droppings under Reach in cooler on cook line.
Observed 4 rodent droppings in cabinet below service window. **Repeat Violation** **Admin Complaint**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
cooked chicken wings (51-53°F - Cooling) in walk in cooler. Manager stated wings were cooked 11/20 and placed in cooler to cooled down. He also stated wings have stayed in cooler since they were made. Asked manager to discard wings. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
garlic butter mix (70°F) stored at room temperature by the pizza oven on cook line. Chef stated butter was taking out of the cooler an hour ago. Manager placed butter in walk in cooler. **Corrective Action Taken** **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Cooked chicken wings covered while cooling in the walk in cooler. **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.