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 accumulation of heavy black mold like substance buildup inside ice machine. **Repeat Violation**
Basic - Stored food not covered.
-Observed several uncovered containers with TCS foods stored in refrigerator not covered. Items stored in unit from yesterday. Not short term holding or cooling.
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
-Observed employee cutting bread with bare hands.
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
-Observed raw ground beef stored over raw fish in Victory reach in cooler.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
-Observed cooked beef and meatloaf cold held at 44 degrees Fahrenheit in refrigerator. Per operator, Items placed in unit 3 hours prior to the inspection. Advice operator to placed ice pack on items for quick chill. **Corrective Action Taken**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
-Observed no date marked on cooked meatloaf and steak stored in refrigerator. Per operator, both items were cooked on 06/21/2023.
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.
