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 - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle.
Water was turned off due to faucet leaking. Operator turned hot water back on. **Corrected On-Site** **Warning** - From follow-up inspection 2022-01-11: To be corrected by next routine inspection. **Time Extended**
High Priority - - From initial inspection : High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.
sausage links(90 - Hot Holding)at 9:30; sausage Pattie's (95 - Hot Holding) at 9:30; chef stated both items on line at 8AM. 2.5 hours left. 2nd temp at 10:30 90; 90. Advised operator to reheat to 165 to hold at 135. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2022-01-11: To be corrected by next routine inspection **Time Extended**
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning** - From follow-up inspection 2022-01-11: **Time Extended**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Flip top near prep table:: ; shredded cheese (45 - Cold Holding) ; salmon mix(47 - Cold Holding) chef stated all items on line since 8AM. First temp taken at 9:30, 2nd temp at 10:30 cheese 45 and salmon 46 portioned at 7:45. Operator added ice to items. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2022-01-11: To be corrected by next routine inspection. **Time Extended**
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.