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 - Bowl or other container with no handle used to dispense food.
Observed metal bowl used to scoop chilis under prep table in kitchen
Corrected-observed employee remove **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.
Observed bulk salt not labeled
Corrected-observed employee label **Corrected On-Site**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Observed employee pick tortillas off the grill with bare hands
Employee voluntarily discarded tortillas and inspector explained proper glove use and hand washing methods.
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale.
Observed employee pick tortillas off the grill with bare hands
Employee voluntarily discarded tortillas and inspector explained proper glove use and hand washing methods.
High Priority - Raw animal food not separated from ready-to-eat food during preparation.
Observed raw chicken stored over tortillas in walk-in cooler
Corrected-observed employee place on bottom shelf **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Observed missing paper towels and soap at hand sink next to fryers on cookline
Corrected-observed employee replace **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.
