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 - Bathroom facility in disrepair. Observed the employee restroom out of service with sign on the door, Do Not Use. As per operator, water from the toilet was running over, awaiting repairs.
Basic - No handwashing sign provided at a hand sink used by food employees. All 5 hand washing sinks without hand washing signs. Inspector provided the hand washing signs to the operator during the inspection. Observed operator post signs at all hand washing sinks. **Corrected On-Site**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the spray hose soiled with mold-like substance by the dishwasher. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: observed a case of raw chicken stored above cooked potatoes. **Corrected On-Site**
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Kitchen, on top of a prep table by the cook line: raw shell eggs (51F - Cold Holding). As per operator, placed on the prep table 30 minutes before the inspection. Di proper methods with the operator, operator placed the raw shell eggs into the reach in cooler. **Corrective Action Taken**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter by the coffee machine: warm milk (110-113F - Hot Holding). Observed operator coach employee and discard the warm milk. **Corrected On-Site**
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed some employee training missing the certificate number for the trainer. Also observed the training date for two years. Observed operator correct the dates and add the Certificate number for training manager Marina. **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.
