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 - Exterior door has a gap at the threshold that opens to the outside. In rear room with ice machine, the exterior door shows a gap underneath it. **Repeat Violation**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on the three door deli cooler and two door deli cooler in kitchen show accumulation of debris. **Repeat Violation**
Basic - Stored food not covered. Cooked green beans in walk-in cooler cooked 24 hours ago not covered. Operator covered product properly. **Repeat Violation**
Basic - Wood food-contact surface not properly sealed. Wood in rear back room with the ice machine has unsealed wood on the walls. **Repeat Violation**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at chlorine 10 ppm. Ran and primed machine and it tested at chlorine 100ppm. **Corrected On-Site**
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Stopped and educated employee, he then took off gloves, washed hands properly, and put new gloves on. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage breakfast Pattie's (68F - Cold Holding), educated operator and he put inside cooler.
comminuted beef, in walk-in cooler,temped at 46F at 9:15am. Operator put in ice bath and moved its location in the walk-in cooler. **Corrective Action Taken** **Repeat Violation**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer, in kitchen , to the left of the oven, shows accumulation of debris.
Mixer head in kitchen on the dough mixer shows accumulation of debris. **Repeat Violation**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes held for 24 hours were not date marked. Educated Operator and she date marked the potatoes.
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.
