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 - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee discarded it **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 49f shelled eggs in reach in cooler, cooler at 49f per my probe thermometer, employee placed them in drink reach in cooler, mgr write a note and put it in reach in cooler not to use this cooler for potentially hazardous foods **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f hot dogs, chili, in prep unit, my probe reading 49f, 44-45f raw bacon, employee placed them in drink reach in cooler, mgr write a note and put it in reach in cooler not to use this cooler for potentially hazardous foods **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 125f hot dogs and corn dogs in box warmer, front counter, employee reheated them to 165f **Corrected On-Site** **Warning**
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat **Repeat Violation** **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.
