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 located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employees bathroom located in the back next to the exit door. **Repeat Violation**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked cream of malanga (50F - Cooling)stored inside standing cooler, as per operator cooked cream of malanga was prepared yesterday. Operator discarded it. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over cooked cream of malanga stored inside standing cooler in the kitchen area.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed stuffed potatoes (120F - Hot Holding)stored inside hot box, per operator has been there approximately 20 minutes, operator returned to the stove and reheated to 180F. **Corrected On-Site**
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hand in the 3 compartment sink. Employee was instructed to wash hands in the hand washing sink. **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic bottle stored inside hand washing sink in the kitchen area. **Corrected On-Site**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef and cooked rice and beans stored inside walk in cooler not properly date marked. **Repeat Violation**
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.
