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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.wait station beverage station ice bin with black mold like substance in upper left corner.
Basic - Employee beverages in a food preparation or other restricted area. Wait station area and dry stock room stored with or over client items, corrected **Corrected On-Site** **Repeat Violation**
Basic - Floors not constructed to be easily cleanable. Soiled surface floor bare cement coming thru in multiple areas on cooks line and wait station areas.
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler units on cooks Line and wait station interiors soiled old food debris
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls / ceiling grids and tiles soiled in service area. Area near walk in freezer, leak from roof per owner, mold like substance on wall.
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher go from soiled dishes and not hand wash when returning to dish washing station, re-educated and corrected **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground sausage stored over ready to eat items in walk in cooler, corrected **Repeat Violation**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Shredded potatoes has browns prepared at 8am not time marked on line. Corrected **Corrected On-Site**
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk (chic) opened/prepared previous day not date marked, corrected **Corrected On-Site** **Repeat Violation**
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in dishwashing station holding as scrubs. **Corrected On-Site** **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.
