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 - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
1. Walk in cooler has an ambient temperature of 48-50F. Sink hole on floor under cooler door. Daylight showing at the bottom of the cooler door threshold. Cooler door missing hydraulic door closer.
2. Glass door cooler located near kitchen entrance has an ambient temperature of 70F, and cooler does not properly closed.
3. Drawer cooler under flat grill on cook line has an ambient temperature of 47F. Cooler door gasket torn. **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Cooked chicken 49F cooling, and cooked beans 45-46F cooling in walk in cooler. Walk in cooler has an ambient temperature of 48-50F. Chef stated food was cooked last night and placed in cooler to cool. Chef also verified food has not been removed from cooler since it was placed there yesterday. Asked manager to discard food. See stop sale.
**Repeat Violation** **Admin Complaint**
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
Raw shell eggs ambient temperature 48-50F stored in walk in cooler. Walk in cooler has an ambient temperature of 48-50F. Chef stated eggs were received yesterday morning, and stored in walk-in cooler since. Asked chef to discard eggs. See stop sale. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
1. Cut tomatoes 48F in main flip top cooler on cook line. Chef stated tomatoes were placed in cooler from walk in cooler this morning at 10am. Walk in cooler has an ambient temperature of 48-50F and foods stored in walk in cooler are a stop sale. Chef stated tomatoes were cut two days ago and placed in walk in cooler since.
2. Cut tomatoes 48F, raw shrimp 46-47F, raw steak 47F, raw chicken 47F in drawer cooler under flat grill on cook line. Cooler has an ambient temperature of 47F. Chef stated food was place in cooler from walk in cooler this morning at 10am. Chef stated food has been stored in walk in cooler for at least two days, walk in cooler has an ambient temperature of 48-50F. Food that came from walk in cooler is a stop sale.
3. Milk 50F, sour cream 49-50F, cut tomatoes 51F, raw fish 49F, cooked pork 49F, American cheese 50F stored in walk in cooler. Walk in cooler has an ambient temperature of 48-50F. Chef stated milk, sour cream, and cheese was delivered Friday and stored in cooler since, cut tomatoes, raw fish, cook pork were placed in walk in cooler from walk in freezer two days ago. Asked manager to discard food.
4. Cooked chicken 49F cooling, and cooked beans 45-46F cooling in walk in cooler. Walk in cooler has an ambient temperature of 48-50F. Chef stated food was cooked last night and placed in cooler to cool. Chef also verified food has not been removed from cooler since it was placed there yesterday. Asked manager to discard food.
5. House made salsa 48-51F cooling in glass door cooler near kitchen entrance. Cooler has an ambient temperature of 70F. Chef stated salsa is made with real tomatoes and that it was prepared yesterday evening and placed in cooler to cool. Chef discarded salsa.
6. Pico 49F cooling, raw prepared chicken 49-50F cooling stored in walk in cooler. Walk in cooler has an ambient temperature of 48-50F. Chef stated food was prepped yesterday and placed in cooler to cool. Chef verified food has not been taking out of the cooler since it was placed there yesterday. Asked chef to discard food.
7. Raw shell eggs ambient temperature 48-50F stored in walk in cooler. Walk in cooler has an ambient temperature of 48-50F. Chef stated eggs were received yesterday morning, and stored in walk-in cooler since. Asked chef to discard eggs. **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
1. Cut tomatoes 48F in main flip top cooler on cook line. Chef stated tomatoes were placed in cooler from walk in cooler this morning at 10am. Walk in cooler has an ambient temperature of 48-50F and foods stored in walk in cooler are a stop sale. Chef stated tomatoes were cut two days ago and placed in walk in cooler since. See stop sale.
2. Cut tomatoes 48F, raw shrimp 46-47F, raw steak 47F, raw chicken 47F in drawer cooler under flat grill on cook line. Cooler has an ambient temperature of 47F. Chef stated food was place in cooler from walk in cooler this morning at 10am. Chef stated food has been stored in walk in cooler for at least two days, walk in cooler has an ambient temperature of 48-50F. Food that came from walk in cooler is a stop sale.
3. Milk 50F, sour cream 49-50F, cut tomatoes 51F, raw fish 49F, cooked pork 49F, American cheese 50F stored in walk in cooler. Walk in cooler has an ambient temperature of 48-50F. Chef stated milk, sour cream, and cheese was delivered Friday and stored in cooler since, cut tomatoes, raw fish, cook pork were placed in walk in cooler from walk in freezer two days ago. Asked manager to discard food. See stop sale. **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
1. House made salsa 48-51F cooling in glass door cooler near kitchen entrance. Cooler has an ambient temperature of 70F. Chef stated salsa is made with real tomatoes and that it was prepared yesterday evening and placed in cooler to cool. Chef discarded salsa. See stop sale.
2. Pico 49F cooling, raw prepared chicken 49-50F cooling stored in walk in cooler. Walk in cooler has an ambient temperature of 48-50F. Chef stated food was prepped yesterday and placed in cooler to cool. Chef verified food has not been taking out of the cooler since it was placed there yesterday. Asked chef to discard food. See stop sale. **Repeat Violation** **Admin Complaint**
Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures.
Establishment does not have enough cold holding units working properly. Walk in cooler has an ambient temperature of 48-50F, main drawer cooler on cook line has an ambient temperature of 47F, and prep glass door cooler by entrance of kitchen has an ambient temperature of 70F. Food stored in these coolers were stop sale. See stop sale. **Warning**
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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.
