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.
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
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Violations:
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.
High Priority - Nonfood-grade bags used in direct contact with food.
Multiple use of non food grade Togo recycled bags in direct contact with food in walk in cooler and walk in freezer. **Repeat Violation** **Admin Complaint**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw shrimp in opened plastic bag in bus tub with raw chicken in an opened plastic bag located in walk in cooler. Operator properly stored items **Corrected On-Site** **Repeat Violation**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Tofu 51F and cooked broccoli 50F in small containers sitting inside flip top cooler but above the cool line and on top of pans designed to hold product cold. Operator moved items to lower shelf. Discussed with employee better areas to possibly store items in the future. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate - Handwash sink not accessible for employee use at all times.
Hand wash sink near rear door inaccessible due to multiple pans stacked in basin. Operator made sink accessible without being prompted. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at rear hand wash sink near rear door.
Operator supplied towels **Corrected On-Site**
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
No hot water at hand wash sink in server preparation area.
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.
