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 - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Acoustic style tiles in back kitchen are not sealed/painted. **Repeat Violation**
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris.
Floor under front counter.
Floor in back kitchen area.
Floor by hot water heater.
Floor under triple sink.
Floor behind drink cooler in dining area.
Wall below triple sink. **Repeat Violation**
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
Bag of chicken on prep table in back kitchen. Chicken moved to prep sink with running water. **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
Meatballs with marinara sauce 88F. Meatballs with marinara sauce began reheating more than two hours prior. Meatballs with marinara sauce discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At front counter, cut lettuce, cut tomatoes, turkey, ham, chicken, beef, cheese and tuna salad 52F. All items removed from walk in cooler where ambient air temperature is 48F. No documentation of temperatures done today. Ambient air temperature is 46F in flip top cooler.
In walk in cooler, ALL TCS cold holding foods 48F (includes ham, turkey, cheese, capriacola, beef, tuna, cheese, cut lettuce, cut tomatoes). Operator states door was left open for 20-30 minutes while preparing bread. Ambient air temperature is 48F. Door kept closed. At end of inspection, inspector monitored temperatures and found ALL TCS cold holding foods were 48F with ambient air temperature at 47F.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At front counter, cut lettuce, cut tomatoes, turkey, ham, chicken, beef, cheese and tuna salad 52F. All items removed from walk in cooler where ambient air temperature is 48F. No documentation of temperatures done today. Ambient air temperature is 46F in flip top cooler.
In walk in cooler, ALL TCS cold holding foods 48F (includes ham, turkey, cheese, capriacola, beef, tuna, cheese, cut lettuce, cut tomatoes). Operator states door was left open for 20-30 minutes while preparing bread. Ambient air temperature is 48F. Door kept closed. At end of inspection, inspector monitored temperatures and found ALL TCS cold holding foods were 48F with ambient air temperature at 47F. **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
Meatballs with marinara sauce 88F. Meatballs with marinara sauce began reheating more than two hours prior. Meatballs with marinara sauce discarded.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of reach in freezer in back kitchen.
Interior of microwave in back kitchen. **Repeat Violation**
Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures.
Establishment has three cold holding units: flip top cooler at front counter, walk in cooler and two door reach in freezer. Flip top cooler ambient air temperature is 46F (all TCS cold holding foods in cooler were 52F). Walk in cooler ambient air temperature is 47F (all TCS cold holding foods were 48F or higher). The only other cold holding unit in establishment is reach in freezer which is currently half full with products. Manager has called repair company to fix. **Corrective Action Taken** **Warning**
Portable fire extinguisher missing from its designated location. For reporting purposes only.
Fire extinguisher by front counter. Fire extinguisher placed back into place. **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.
