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 - In-use tongs stored on equipment door handle between uses. There are tongs hanging from the oven door handle. Operator removed the tongs. **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. There is a wet wiping towel on top of the make table in the center of the cook's line.
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken then touched cheese without changing gloves and washing hands.
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed their Hotel and Restaurant license. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.in the double door reach in cooler in front of the cook's line raw beef is stored over cit radishes and cut limes.
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided the operator with a Written procedure for the cleaning of vomiting and diarrhea. **Corrective Action Taken**
Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink near the dish washing area is blocked by a pan of oil, the hand washing sink on the cooks line has a pan inside of it.
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. Inspector provided the operator with the employee reporting agreement. **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.
