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.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Observed on top rail flip top cooler of Pasta cooler, cooked pasta at 3;21 pm ( 78°F cooling) per operator product cooling.since 10 am.
Product did not cooled to 70°F within 2 hours.
Operator discarded. See Stop Sale
High Priority - Employee was eating behind cook line then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Operator educated staff.
Employee washed hands **Corrected On-Site**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Cooked eggplant stored under a container of raw steak,inside reach in freezer
Operator stored properly **Corrected On-Site**
High Priority - Roach activity present as evidenced by live roaches found.
Observed 4 live roaches by 3 compartment sink and by paper towel dispenser and bottom of wall next to it.
Observed 2 live roaches under slicer on prep table.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Observed on top rail flip top cooler of Pasta cooler, cooked pasta at 3;21 pm ( 78°F cooling) per operator product cooling.since 10 am.
Product did not cooled to 70°F within 2 hours.
Operator discarded. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed on top rail and inside pasta cooler chicken stock, white sauce, cooked beef, butter, diced tomatoes 45-56°F cold Holding .
Per operator products stored for longer than 4 hours.
Per operator products not prepared or portioned today.
Operator discarded.See Stop Sale
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed on top rail and inside pasta cooler chicken stock, white sauce, cooked beef, butter, diced tomatoes 45-56°F cold Holding .
Per operator products stored for longer than 4 hours.
Per operator products not prepared or portioned today.
Operator discarded.See Stop Sale
Observed on Pizza cooler, cooked sausage, cheese, diced tomatoes, cooked onions, pizza sauce 45- 50°F cold Holding and inside tall reach in cooler across from 3 compartment sink cooked eggplant, raw shrimp 45-50°F cold Holding .
Per operator products stored for approximately 2 hours.
Per operator products not prepared or portioned today.
Operator iced down products
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by opened drink on pizza station
Operator removed **Corrected On-Site**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - Raw, in-shell clams from different original containers mixed together prior to preparation for service.inside walk-in cooler.
Operator removed **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.
