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 - Bowl or other container with no handle used to dispense food. Observed on the prep cooler for salads. Also observed in the rice at the steam table. The manager removed the items. **Corrected On-Site**
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in the dry storage area and next to the employee restroom.
Basic - In-use tongs stored on equipment door handle between uses. Observed 3 tongs on the oven door. The manager moved the tongs. **Corrected On-Site**
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the handle in the flour. The manager moved the handle. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Observed a large container with tortillas and another with sugar. The manager labeled the containers. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Fish (49F - Cold Holding); raw shrimp (49F - Cold Holding); raw fish (49F - Cold Holding). As per the manager the items were placed on line less than an hour ago. The manager moved them to the walk in freezer for quick chill. **Corrective Action Taken**
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.
