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 - Food not stored at least 6 inches off of the floor inside walk In cooler and walk in freezer. Case of mayonnaise and cases of cheese empanadas respectively
Basic - Food storage container for time/temperature control for safety food not cleaned. Bucket containing sauce inside walk in cooler lid heavily soiled.
High Priority - Non-food grade food container ( Home Depot buckets)storing sauces inside walk in cooler. Advised operator to remove sauces and store in food grade containers.
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs stored over raw beef container inside walk in cooler. Operator moved raw shelled eggs and stored correctly. **Corrected On-Site**
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
Raw shelled eggs ambient temperature @70 cold holding under no temperature control for food safety in cook line. Per cook , raw shelled eggs were at room temperature less than 3 hours ago. Operator moved to walk in cooler to quick chill. **Corrective Action Taken**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Prep station; Pico de gayo (50F - Cold holding ) held less than 2 hours ago in sandwich station in kitchen under no temperature control for food safety. Operator moved to reach in cooler to quick chill. Suggested using TPHC. **Corrective Action Taken**
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 procedures to manager. **Corrected On-Site**
Intermediate - Food-contact surface soiled with food debris.
Container under flat grill in cook line. Operator washed , rinsed and sanitized during inspection. **Corrected On-Site**
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.
