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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee bag next to mixer in prep area
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
chicken wings. Prepped 3/31, placed in make line cooler at cook line at approximately 10:30am. No temperature monitoring is documented.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
coleslaw (46F - Cold Holding); coleslaw (47F - Cold Holding); chicken wings (45F - Cold Holding); chicken parm (46F - Cold Holding); raw chicken breast (46F - Cold Holding); raw chicken breasts (46F - Cold Holding); seasoned raw chicken breasts (46F - Cold Holding); hamburger patties (48F - Cold Holding)
Items were stocked in both make line coolers at approximately 10:30am. No temperature monitoring is documented. Operator moved items to freezer to rapidly chill. Recheck- coleslaw 38F; chicken wings 41F; chicken parm 36F; raw chicken breast 38F; hamburger patties 46F
chicken wings (57F - Cold Holding) see stop sale.
**Corrective Action Taken**
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Quaternary strips
No hot water measuring device for dish machine
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.
