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 apron and personal beverage containers stored on counter by Coca Cola machine and bags on a shelf with condiments and single service items. Operator stored personal items properly. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed at wait station- Whipped butter cups at 55 F. Per Operator, whipped butter was placed on the counter at about 10:00 am. Temperature taken at about 12:15 am. Operator placed some of the whipped butter on ice, second temperature check on butter was 43 and the rest to cool down in the walk in freezer. Observed in walk in cooler items stored on shelves next to door that opens to cook line- sausage, cooked ham, variety pancake mix, pre cooked chicken breast, cold smoke salmon 43- 45. Per Operator, employees are in and out of that door and sometimes does not pay attention to the door being tightly shut. **Corrective Action Taken**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Per Operator, items were held under time since 10:00 am, items will be removed from time at 2:00 pm or sold entirely. Operator placed time stickers on the unit. See stop sale.
Intermediate - Handwash sink used for purposes other than handwashing.
Observed front area hand wash sink used as a dump sink as evidenced by coffee bean residue in the sink.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at wait station. Employee provided paper towels. **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.