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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several employee food items stored on RIC, next to WIC, employee removed **Corrected On-Site** **Repeat Violation**
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Cooking pans stored on rusted and soil shelf. Operator removed pans to be wash **Corrected On-Site**
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
-Microwave with food spill, employee cleaned
Oven with encrusted food debris in cook line **Corrected On-Site**
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of water, Employee removed **Corrected On-Site**
Basic - Stored food not covered.
RIC- cook line- containers of cooked chicken, beef and pork, employee placed a lid on each container **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wet cloth on prep tables in kitchen area, employee removed and placed on sanitizer solution bucket **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee working with raw meat, change gloves to serve customer's orders without washing hands. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster provided , employee printed **Corrective Action Taken**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several containers of food made yesterday morning and Sunday. Employee dated **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.
