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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with accumulation of mold at the front counter. **Repeat Violation**
Basic - Food storage container/container lid cracked or broken. Observed a Food storage container/container lid cracked or broken with beans at the preparation area.
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on top of pipe above the stove. Operator removed them. **Corrected On-Site** **Repeat Violation**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 99° F next to stove. Operator placed container on top of the grill 138° F. **Corrected On-Site** **Repeat Violation**
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish inside a plastic bucket with standing water. Operator removed the water and placed fish inside the walk in cooler.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs at 65° F at the preparation area. As per operator pooled eggs were there for less than 2 hours. Operator placed pooled eggs inside the reach in cooler. **Corrective Action Taken**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
