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.
High Priority - - From initial inspection : 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** - From follow-up inspection 2022-08-25: Cooling not observed at callback **Time Extended**
High Priority - - From initial inspection : 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** - From follow-up inspection 2022-08-25: Cooling not observed at callback **Time Extended**
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.
