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 - Single-service articles stored on a soiled surface.to go container stored on top shelf of dry goods storage rack, in front of WIC, employee removed. **Corrected On-Site**
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On top of cutting board of steam table in kitchen, employee removed **Corrected On-Site**
High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2022. License renewed during the inspection, observed current copy license, expiration date December 1, 2023 **Corrected On-Site**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee grabbed pieces of raw beef to placed on grill, after grab clean cut onions, then a clean container to serve a customer order wit same gloves, after instructed employee discarded gloves, washed hands, discarded cleaned container and placed new pair of gloves.
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Salad display on FC, per manager Food on display at 11:00 am, employee marked accordingly. **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.