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/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on air vents throughout kitchen area.
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed packaged items of fruit, yogurt parfaits and orange juice for self service missing product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Basic - Reach-in cooler interior/shelves have accumulation of soil residues located at cooler unit under coffee/espresso machine at front counter area.
Basic - Stored food not covered. Observed two loafs of bread stored directly on top kitchen shelf above prep counter, not covered or stored in packages, covered containers, or wrappings.
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet head located at handwash sink, across from ice cream/coffee dispensing machine at kitchen area.
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed and tested chlorine sanitizer at kitchen dish machine at 0ppm. Establishment has a three compartment sink, using quaternary sanitizer solution.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed individual butter packet (70F - Cold Holding) holding at room temperature at food service kitchen window, less than 4 hours. Manager submerged butter packets in ice to maintain temperatures at 41F and below. **Corrective Action Taken**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese pastry (76F - Hot Holding) located at food display case and food trays, holding at room temperature, less than 4 hours. Advised to reheat to 135F and above. **Corrective Action Taken**
Intermediate - Nonfood-grade basting brush used in food. Observed non food grade paint brush with metal wrapping used at coffee/espresso machines to swipe away coffee residue/food debris.
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employee training provided by Premier FoodSafety/ The New Habit expired as of 6/2019, which was provided at the time of inspection.
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.
