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 - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceilings not smooth and easily cleanable. **Repeat Violation**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water on shelf above prep table on cook line.
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed utensils on dirty cooking surface between uses.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed area of kitchen next ice machine soiled with dirt and dust like debris.
Basic - Wood food-contact surface not properly sealed. Observed wood platform in use in walk in cooler not smooth and easily cleanable **Repeat Violation**
High Priority - Nonfood-grade bags used in direct contact with food.o Observed food in walk in cooler and walk in freezer stored in no food grade bags.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw meat over cooked krab in freezer raw meat not in food grade bags.
**Repeat Violation**
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed appropriate information. **Corrective Action Taken**
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed appropriate information. **Corrective Action Taken**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No evidence of date marking for food prepared over 24 hours ago. **Repeat Violation**
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.
