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 beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employees drinks stored on prep surfaces in the front and the back.
Basic - In-use knife/knives stored in cracks between pieces of equipment.
Observed a knife stored between equipment on the front line. The knife was placed on a clean surface. **Corrected On-Site**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed the plastic shelf covering on the front line are soiled.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed dairy/milk in a reach-in cooler on the front line, 52°. This was placed in a freezer for quick chilling. This was left out for 15 minutes for a drink recipe. **Corrective Action Taken**
High Priority - Toxic substance/chemical improperly stored.
Observed microban spray stored over the sugar to go packets. These sprays were moved to cleaning. **Corrected On-Site**
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Observed the sanitizer bucket in the kitchen at 400+ ppm when tested. The water was reduced and more water was added. **Corrective Action Taken**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed the inside of the ice machine has foreign substance on the walls in the water/ice making area and surrounding area.
ALSO, in the stack of clean appetizer plates on the front line, three had debris on them.
ALSO, the cutting board by the walk-in cooler is stained.
ALSO, the reach-in freezer by the walk-in cooler has an accumulation of spills.
Intermediate - Handwash sink used for purposes other than handwashing.
Observed the front line hand wash sink with cups, lids and spoons. These were removed. **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.
