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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on prep table across from three compartment sink. Employee discarded drink. **Corrected On-Site**
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
Employee drink stored in dry storage reach-in freezer.
Owner discarded drink. **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Wet towel on reach-in cooler across from fryers.
Owner placed towel in bucket. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Item in reach-in cooler across from fryers: feta cheese (48F - Cold Holding); American cheese (47F - Cold Holding). Owner stated items placed in cooler three hours prior to temperature being taken. Owner moved items to reach-in freezer to cool to 41F, American cheese (42F - Cold Holding); feta cheese (41F - Cold Holding). **Corrected On-Site**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Item in warmer across from grill: Hot dog (118F - Hot Holding), owner stated item placed in warmer one hour prior to temperature being taken. Employee placed item on grill to reheat, hot dog (189F - Reheating). **Corrected On-Site**
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.
