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 black/green mold-like substance in the interior of the ice machine/bin. Rear kitchen ice machine, Employee cleaned and sanitized **Corrected On-Site** **Warning**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags on same shelf of plastic bottles to dispense sauces. Operator removed **Corrected On-Site** **Warning**
Basic - Ice scoop handle in contact with ice. Ice machine in rear kitchen, employee removed to be clean and sanitized **Corrected On-Site** **Repeat Violation** **Warning**
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Two containers of seasoning, one container of flour. Employee removed to be clean. **Corrected On-Site** **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Salad station- top prep table in cook line.. Employee removed to be wash **Corrected On-Site** **Warning**
Basic - Working containers of food removed from original container not identified by common name. Cook line prep table, bottles of wine, cooking oil and water, Employee labeled **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came to cook line, placed gloves to start working on grill station without washing hands. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site** **Warning**
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee working on cook line touched his dirty apron, then grab a clean utensils to serve a bowl of soup, using same gloves. After instructed employee discarded gloves, washed hands and put in new pair of gloves.
**Corrected On-Site** **Warning**
High Priority - Food placed in soiled container/equipment. WIC- Observed skin boiled potatoes stored on two dirty containers, Employee removed potatoes and placed on clean containers. Potatoes skin are removed to make potatoes salad. **Corrective Action Taken** **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Container of raw salmon, over RTE tamales. Operator placed tamales over raw salmon **Corrected On-Site** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
cooked chicken (38-55F - Cold Holding), per employee food held less than 4 hours, observed chicken stored above the rim line. Operator removed food out of temperature and placed on WIC for a quick chill. **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
sautéed onions (108F - Hot Holding), per operator food held less than two hours, operator reheated to 190F **Corrected On-Site** **Warning**
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed form provided to operator Establishment has time mark for front counter salad display and grill station. **Corrective Action Taken** **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.
