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 dead or trapped birds, insects, rodents, or other pests, in control devices. Observed accumulation of insects in control device by back door.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone and keys in dish area with clean dishes and cell phone on line next to plates.
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook on hot line wearing a watch while preparing food.
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metals pans stored on top of each other in dishwashing, wet, not allowed to air dry.
Basic - Time/temperature control for safety food thawed in an improper manner. Observed case of frozen raw chicken and beef sitting on floor thawing at room temperature. **Repeat Violation**
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking shell eggs, cooking omelet, and then garnishing with chopped bacon. No hand wash or glove change.
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed tray of eggs out for service with no written plan. Will send Time as a public health control form to Operator **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.
