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 - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
At pizza station; employee switched from cleaning to preparing pizza, no hand wash.
**Warning**
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched face and hair and then scooped ice and made a drink without washing hands.
**Warning**
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
At front counter; employee touched ready to eat salad ingredients (cut lettuce/cut tomatoes/sliced onion/sliced cucumber) with bare hands.
Employees are not washing hands.
See Stop Sale. **Warning**
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.
Employee came out of the bathroom and then entered the kitchen and handled clean equipment and utensils without washing hands.
**Warning**
High Priority - Stop Sale issued due to adulteration of food product.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
At front counter; employee touched ready to eat salad ingredients (cut lettuce/cut tomatoes/sliced onion/sliced cucumber) with bare hands.
Employees are not washing hands.
See Stop Sale. **Warning**
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 cook line Flip top cooler; sliced American cheese (52°F - Cold Holding).
Operator stated item not prepared or portioned today, cheese is stored over stacked in pan and being held in cooler overnight.
At front line display cooler; fresh garlic in oil (61°F - Cold Holding).
Operator stated item not prepared or portioned today, being held in cooler overnight.
At walk-in cooler; cooked sausage (52°F - Cold Holding); cooked pasta (55°F - Cold Holding); sliced ham (52°F - Cold Holding); sliced provolone (52°F - Cold Holding).
Operator stated items not prepared or portioned today being held in cooler overnight.
See Stop Sale. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At cook line Flip top cooler; sliced American cheese (52°F - Cold Holding).
Operator stated item not prepared or portioned today, cheese is stored over stacked in pan and being held in cooler overnight.
At front line display cooler; fresh garlic in oil (61°F - Cold Holding).
Operator stated item not prepared or portioned today, being held in cooler overnight.
At walk-in cooler; cooked sausage (52°F - Cold Holding); cooked pasta (55°F - Cold Holding); sliced ham (52°F - Cold Holding); sliced provolone (52°F - Cold Holding).
Operator stated items not prepared or portioned today being held in cooler overnight.
See Stop Sale. **Warning**
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
At pizza station; Sanitizer Bucket (Chlorine 200+ppm).
Operator diluted to chlorine 100ppm.
**Corrected On-Site** **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
At front line display cooler; sliced tomatoes (61°F - Cooling 12:00pm/62°F - Cooling 12:45pm).
Operator stated tomatoes sliced 2 hours prior, at this rate tomatoes will not reach 41°F within 4 hours.
Operator moved tomatoes to reach in cooler.
**Corrective Action Taken** **Warning**
Intermediate - No handwash sink for employees.
Establishment has only one hand wash sink located inside kitchen which has no running water due to clogged plumbing.
Operator is unable to repair during inspection.
Establishment has no other means to properly wash hands for food preparation/service.
**Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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.
