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 - Working containers of food removed from original container not identified by common name.
Observed bottles with sauces ready for used not labeled.
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Observed person in charge ready to cut tomatoes not wearing gloves.
Person in charge washed his hands and placed gloves before cutting vegetables. **Corrected On-Site**
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Observed spatulas, tongs stored in 76°F standing water.
Person in charged removed all items and disposed of water.
Intermediate - Handwash sink not accessible for employee use at all times.
Observed cup rack and towels stored inside hand washing sink in dishwashing area.
Person in charge removed all items.
Also hand washing sink at front of the house blocked by trash can and bin. **Corrected On-Site**
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
At time of inspection.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels on hand washing sink at dish washing area.
Person in charge provided paper towels . **Corrected On-Site**
Intermediate - No soap provided at handwash sink.
Observed no soap towels on hand washing sink at dish washing area.
Person in charge provided soap. . **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.
