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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like debris. **Repeat Violation**
Basic - Damaged/spoiled/recalled food not properly segregated. Dented cans of tuna in walk in cooler, whole potatoes and baked beans on dry storage shelf. **Repeat Violation**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board of deli reach in cooler on cook line. Employee removed drink. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker and phone on deli reach in cooler.
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves soiled with food debris. **Repeat Violation**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw swai over cooked ham in reach in chest freezer near door to dining room. Employee moved ham to top shelf. **Corrected On-Site** **Repeat Violation**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked pasta (54F - Cold Holding); reach in cooler over night.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (54F - Cold Holding); sliced tomatoes (59F - Cold Holding); cooked onions (53F - Cold Holding). Employee moved cooked onions and tomatoes to reach in freezer for quick chill. ReTemped tomatoes and cooked onions at 43°. **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.
