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 beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee water bottle on prep counter in bakery area. Operator had employee remove item from area. **Corrected On-Site** **Warning**
Basic - Food not stored at least 6 inches off of the floor.
Observed container of meat (beef), carrot and other vegetables stored on floor behind cook line. Operator removed items from floor. **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Observed combo fridge shelf on baker area and shelves in beer cooler soiled. **Warning**
Basic - Single-service articles not stored inverted or protected from contamination.
Observed Togo containers on front counter not inverted. Operator inverted at time of inspection. **Corrected On-Site** **Warning**
High Priority - A) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
A.1) Observed cold side - flan guava (condensed milk base) (54F - Cold Holding); flan sugar (condensed milk base) (52F - Cold Holding); chocolate mousse (dairy base) (49F - Cold Holding); passion fruit mousse (dairy base) (51F - Cold Holding), per operator items were removed from cooler this morning around 9 am and moved to unit on stands above cooling line. Operator removed and stored in unit to cool.
A.2) Observed lowboy cooler - salted butter (50F - Cold Holding); cheese cut (50F - Cold Holding); hamburger patties (48F - Cold Holding) per operator items were moved from walk-in cooler this morning at 10 am. Operator removed and stored in cooler to cool.
B) Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
Observed 4 boxes eggs (30 Dozen per Box) (67F - Ambient Cold Holding), per operator eggs were received today around 10 am and boxes were stored in kitchen on floor. Operator removed and stored items in walk-in cooler to cool. **Corrective Action Taken** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed 21 small live flying insects at front counter bar area landing on wall, in sink, on stored cutting boards, on herbs, at blender, on stored drink glasses, on counter, on bar taps.
Observed 6 small flying insects by blender and express machine at front counter flying around and landing on wall, on counter, on blender.
Observed 1 small flying insect flying around top of buffet sneeze guards.
Observed 3 small flying insects landing on wall and door frame in bakery room where risoles (ham and cheese filled)
Observed 2 small flying insects in rear bakery prep landing on walls. **Admin Complaint**
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Observed employee grab utensil off of floor on cook line and fail to change gloves or wash hands before working with dishes on cook line. Operator had employee wash hands and change gloves at time of inspection. **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
Observed lowboy cooler - mordela (49F - Cooling Overnight);, per operator items were cut yesterday and left in unit overnight. See Stop Sale. **Warning**
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
Observed lowboy cooler - mordela (49F - Cooling Overnight);, per operator items were cut yesterday and left in unit overnight. See Stop Sale. **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed display hot hold - barquinha (cooked chicken, sausage) (110F - Hot Holding); pigs in a blanket (112F - Hot Holding); , per operator items were cooked fresh this morning at around 10 am. Operator removed and reheated in oven to 168°F and 173°F. **Corrected On-Site** **Warning**
Intermediate - Handwash sink used for purposes other than handwashing.
Observed sugarcane juicer draining into handwash sink and observed dishes left in sink. **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at handwash sink at front counter. Operator provided paper towels. **Corrected On-Site** **Warning**
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.
