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 personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone keys on top reach in cooler on cooks line. Observed employee remove items. **Corrected On-Site**
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed reach in chest freezer lid taped down with car board attached.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flies in back kitchen not touching any food.
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over unwashed produce in reach in cooler. Observed employee move raw chicken to bottom shelve. **Corrected On-Site**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch coffee cup and Began to work with food no hand washing or change of gloves. Discussed with operator the importance of hand washing. **Corrective Action Taken**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold holding: beef wanton 45 f see stop sale. Held over 24 hours at 45 f no temperatures taken see stop sale
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic at 52 f cut lettuce 48 f held on cooks line. Inspector advised operator to place in reach in freezer 2nd temp at 12:15 pm at 43 f
Cold holding Wanton 55 f see stop sale
**Corrective Action Taken** **Repeat Violation**
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink by back door blocked with big pan on top. Observed employee remove during time of inspection.
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed for chlorine.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by reach in freezers . Observed employee restock paper towels. **Corrected On-Site**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed wanton beef not date marked. Observed multiple breaded chicken cooked cases not date marked in walk in cooler. **Repeat Violation**
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.
