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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed at the dishwashing area aluminum trays and pots not inverted
Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
Observed no drip tray on the hood over the deep fat fryers
Basic - Single-service articles not stored inverted or protected from contamination.
Observed at the front counter transparent plastic containers not inverted,.
Observed plastic containers not inverted at the kitchen area
Operator inverted the containers. **Repeat Violation**
Basic - Stored food not covered.
Observed at the walk in freezer fish not covered.
Observed at the walk in cooler cooked chicken not covered.**Repeat Violation** **Repeat Violation**
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed through out the kitchen area unsealed concrete **Repeat Violation**
Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
Observed at the front counter spoons not all presented handle first
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 chicken over seafood in the walk in freezer. Both are not commercially packed.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed at the hot kitchen area cut tomato (66F - Cold Holding).
Tomato's are held at room temperature .
Per operator less than one hour.
Operator put the tomatoes over ice and water. **Corrective Action Taken**
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.
Observed the chlorine sanitizing solution concentration at the triple sink at 200 ppm
Operator corrected the concentration to 50 ppm. **Corrected On-Site** **Repeat Violation**
Intermediate - Handwash sink not accessible for employee use at all times.
Observed the dishwashing area hand wash sink blocked by a big floor blender.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Observed the dishwashing area hand wash sink without paper towel, soap or hand wash sign
Marked exit/path to marked exit blocked. For reporting purposes only.
Observed the exit door path blocked by a floor blender at the dishwashing area. **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.
