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 - Dead roaches on premises.
Observed 2 dead roaches behind front counter at the pick up/ register area.
Operator cleaned and sanitized area. **Corrective Action Taken** **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Water bottle and soda drink cup stored with food in food prep area in the the kitchen.
Operator discarded. **Corrected On-Site** **Warning**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Personal keys, T-shirt, wallet stored with food in food prep area. Operator stored properly. **Corrected On-Site** **Warning**
High Priority - Chlorine sanitizer in spray bottle not at proper minimum strength.
Spray Bottle (Chlorine 0ppm)
Operator fixed to 100 ppm. **Corrected On-Site** **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
Observed approximately 20droppings throughout the food storage area and kitchen area:
Approximately 10 in food storage area adjacent to the kitchen
Approximately 10 in the kitchen under steam table and prep tables area.
Operator cleaned and sanitized areas. **Warning**
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.
chicken salad (49F - Cooling)at 12:00 to 50° F at 12:10 since 7: 30 in sandwich table by delivering window.
Food placed in working cooler uncovered. At this rate food will not reach 41° F within 4 hours. Food moved to walk-in cooler to quick chill. **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts.
clam chowder (115F - Reheating)at 11:57 to 109-115° F at 12:15 since 11:30 ; in steam table at soup station. Food not being stirred. Operator stirred and turned up the heat. **Corrective Action Taken** **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
sliced turkey (47F - Cooling)at 11:55 to 47° F at 12:10 since 10:45 ; in walk-in cooler; food stored in plastic bins with tight lid on and stacked on top of each other while in cooling process. At this rate food will not reach 41° f or below within four hours.
Operator removed lids. **Corrective Action Taken** **Warning**
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.
