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 - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above potatoes; jacket on box of elbow macaroni; purse in prep area **Repeat Violation** **Warning** - From follow-up inspection 2023-04-19: **Time Extended**
Basic - - From initial inspection : Basic - Soiled cardboard used to line nonfood-contact shelves. Bottom sauce shelving in prep area
Cookline bottom shelf **Warning** - From follow-up inspection 2023-04-19: **Time Extended**
Basic - - From initial inspection : Basic - Uncovered food stored near sink exposed to splash. Open case of potatoes **Corrected On-Site** **Warning** - From follow-up inspection 2023-04-19: **Time Extended**
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar front counter **Warning** - From follow-up inspection 2023-04-19: Sugar in large plastic container near salad bar prep area **Time Extended**
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
- Raw shrimp over uncovered container of pickles, upright True cooler on cookline
- raw bacon and steak over sauce containers, walk in cooler **Corrected On-Site** **Warning** - From follow-up inspection 2023-04-19: Raw shrimp over pickles, upright true cooler on cookline. **Time Extended**
High Priority - - From initial inspection : High Priority - Time or temperature control for safety food rate of reheating not sufficient to reheat to 165F within 2 hours with observed methods of reheating as evidenced by temperature measurements during course of inspection.
Smoker turkey 98 F (reheating ); chicken 96 F (reheating ); pork 138 F (reheating ); @10:25 since 9:30-9:45. At 11:15 Turkey 119F, chicken 125-147f. Pork 153F **Warning** - From follow-up inspection 2023-04-19: Smoker turkey 115F reheating a couple hours per employee. Moved to higher level to heat more rapidly. **Time Extended**
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat **Warning** - From follow-up inspection 2023-04-19: **Time Extended**
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.
