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 in cardamom seasoning. Operator removed at time of inspection. **Corrected On-Site**
Basic - Cleaned and sanitized equipment or utensils not properly stored. Large metal pans stored on floor in dish area. Operator removed at time of inspection. **Corrected On-Site**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee on prep table next to dry storage shelf in kitchen. Operator removed at time of inspection to avoid cross contamination. **Corrected On-Site** **Repeat Violation**
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee pizza over food for establishment. Employee relocated at time of inspection to avoid cross contamination. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on dry storage shelf. Operator relocated at time of inspection. **Corrected On-Site**
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tong stored on oven handle. Operator removed at time of inspection. **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth at bar. Employee removed at time of inspection. **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.
