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 - Cutting board has cut marks and is no longer cleanable on cooks line in main kitchen area.
As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
Basic - Employee with no hair restraint while engaging in food preparation on cooks line in main kitchen area.
Educated Person in charge.
Employee's put on hair restraint and washed hands. **Corrected On-Site**
Basic - Walk-in cooler shelves with rust that has pitted the surface.
As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.
Observed employee returned from Bathroom and put on clean gloves no Handwashing.
Educated Person in charge on Handwashing procedures.
Employee removed soiled gloves, washed hands and put on clean gloves. **Corrected On-Site**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed in dishwasher area employee went from soiled to clean dishes and failed to change gloves and wash hands.
Educated Person in charge on Glove use and Handwashing.
Employee removed soiled gloves, washed hands and put on clean gloves. **Corrected On-Site**
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Observed on I-cream line chlorine Sanitizer over 200ppm.
Educated Person in charge .
Person in charge diluted and retested at 100ppm. **Corrected On-Site**
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Educated Person in charge on procedures and emailed a copy to Person in charge.
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.
