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 - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in outside Walk-in cooler.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on counters throughout kitchen. Observed operator remove all beverages. **Corrected On-Site**
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of pitcher used to scoop bbq from container in Walk-in cooler was in sauce.
Basic - Working containers of food removed from original container not identified by common name. Observed spray bottle filled with oil at cooks line not labeled. Repeat 8-23-22 **Repeat Violation**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter pc at front of cooks line on ice at 54F. Observed employee stated he had removed them from Walk-in cooler 1 hour prior. Observed employee replace ice and add ice to top of butter cups. **Corrective Action Taken**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed smoke ribs at (110F hot holding)and roast half chicken at (109F hot holding) in hot holding box at end of cooks line. Observed employee adjust heat on holding box recheck temperature 30 minutes later ribs (142F hot holding); chicken (138F hot holding). Repeat 8-23-22 **Corrected On-Site** **Repeat Violation**
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed operator has copy of Employee health agreement and is handling out to staff. **Corrective Action Taken**
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.
