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 - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
At speed rack by cookline- veal - 85-94F at 12:50 to 89-112F at 1:30 ( cooling since 12:30)-food left out to cool at room temperature- at current rate of cooling food will not reach 41F within 2 hours - operator placed in reach in freezer to quick chill.
At speed rack by pasta station - cooked pasta 78-79F at 1:00 to 78-79F at 1:30 ( cooling since 12:45)- food left out to cool at room temperature- at current rate of cooling food will not reach 41F within 2 hours- operator placed in reach freezer.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed approximately 25 smalll flying insects- at back room prep area- landing on cutting boards - operator killed 15 small flying insects and sanitized area
Observed approximately 5 small flying insects at can storage/ pizza area- operator killed 3 flies and sanitized area.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
At walk in cooler-Raw comminuted beef over eggplant- operator moved raw beef to lower shelf. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
At walk in cooler Raw chicken over raw beef- operator moved chicken to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At walk in cooler-Marsala sauce 47-49F- cold holding , tomato sauce 47-50F-cold holding, chicken stock 47-50F- cold holding - food not prepared or portioned today- food out of temperature overnight- see Stop sale.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At walk in cooler-Marsala sauce 47-49F- cold holding , tomato sauce 47-50F-cold holding, chicken stock 47-50F- cold holding - food not prepared or portioned today- food out of temperature overnight- see Stop sale.
At cookline prep area-Marinara sauce 64-67F- cold holding, chicken stock 64-65F- cold holding, butter 64-67F- cold holding- operator states food not prepared or portioned today- food out of temperature for 3 hours- operator placed on time as a public health contra, for remaining hour.
Intermediate - Handwash sink used for purposes other than handwashing.
At pizza station handwash sink- chill stick inside handwash sink- operator removed.
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.
