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 - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon at flip top cooler in cookline area downstairs.
Basic - Dead roaches on premises.
4 dead behind hot holding cabinet
3 dead ones behind ice machine
15 dead roaches up stairs by dry storage room
5 dead inside Frigidaire cooler in wait station
15 dead by the ice cream cooler
High Priority - Roach activity present as evidenced by live roaches found.
4 live ones behind ice machine next to cook line
7 live in dishwashing area
2 live near cook line stove
1 live on continental refrigerator hinge in prep area
1 live in door frame by dry storage room.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Flip top cooler #1 In down stairs cookline kitchen Cheddar cheese 51°F, chopped tomatoes 50°F, mozzarella cheese 52°F Swiss 51° American cheese 52°F provolone 51°, sauté onion 53°F Hotdogs 51°F, pesto 53°F . As per chef in cooler overnight. Food not prepped or portioned today. Foods not maintaining 41F or below for longer than 4 hours. See stop sale.
Flip top cooler #1 In down stairs cookline kitchen Hamburger patties 51°F salmon 70°F chef stated items placed in for 15 minutes. Moved to working cooler.
Flip top #2 down stairs kitchen shredded cheddar 52°F, fresh mozzarella 58°F, chicken wings 52°F-58°F product were held in flip top overnight. Food not prepped or portioned today. Foods not maintaining 41F or below for longer than 4 hours. See stop sale.
At walk-in cooler- turkey (54°F) Swiss 45°F ,shredded cheddar ,45°F hot dogs 45°F ,Ham 45°F ,ground beef 45°F ,Chicken salad 45°F, yogurt 46°F, Pico 45°F, Tuna salad 45°F, garlic mayo 45°F, sauté onions 45°F, tzatziki 45°F, chili 45°F . As per chef in cooler overnight. Food not prepped or portioned today. Foods not maintaining 41F or below for longer than 4 hours. See stop sale.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Flip top cooler #1 In down stairs cookline kitchen Cheddar cheese 51°F, chopped tomatoes 50°F, mozzarella cheese 52°F Swiss 51° American cheese 52°F provolone 51°, sauté onion 53°F Hotdogs 51°F, pesto 53°F . As per chef in cooler overnight. Food not prepped or portioned today. Foods not maintaining 41F or below for longer than 4 hours. See stop sale.
Flip top cooler #1 In down stairs cookline kitchen Hamburger patties 51°F salmon 70°F chef stated items placed in for 15 minutes. Moved to working cooler.
Flip top #2 down stairs kitchen shredded cheddar 52°F, fresh mozzarella 58°F, chicken wings 52°F-58°F product were held in flip top overnight. Food not prepped or portioned today. Foods not maintaining 41F or below for longer than 4 hours. See stop sale.
At walk-in cooler- turkey (54°F) Swiss 45°F ,shredded cheddar ,45°F hot dogs 45°F ,Ham 45°F ,ground beef 45°F ,Chicken salad 45°F, yogurt 46°F, Pico 45°F, Tuna salad 45°F, garlic mayo 45°F, sauté onions 45°F, tzatziki 45°F, chili 45°F . As per chef in cooler overnight. Food not prepped or portioned today. Foods not maintaining 41F or below for longer than 4 hours. See stop sale.
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At over 200 ppm chlorine. Corrected to 50 ppm chlorine. **Corrected On-Site**
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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.
