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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee's drink stored on prep table. Operator relocate drinks **Corrected On-Site**
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed accumulation of old food debris buildup in microwave.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of heavy food debris buildup on cooking equipment at cook line.
Basic - Single-service articles improperly stored. Observed coffee filters not stored in a protected manner to eliminate contamination. Operator placed filters in a bag. **Corrected On-Site**
Basic - Stored food not covered. Observed bag of pancake mix stored on preparation table not covered. Operator removed and covered. **Corrected On-Site**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwashing sanitizer solution less than 50ppm. Operator changed the sanitation solution. Retested at 100 ppm. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over milk in walk-in freezer. Operator relocate raw ground beef and stored properly **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at 10:13AM, liquid eggs cold holding at 47F. Per operator, eggs placed in unit at 9:15 AM. Advised operator to place on ice pack or in walk-in freezer to quick chill. At 11AM, liquid egg temped out at 37F. **Corrected On-Site**
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no additional vacuum breaker added at mop sink where splitter added.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at 10:15, Pico stored in walk-in cooler not date marked. Per operator pico was made at 9:15 the previous day. Pico has been held for over 25 hours without date marking.
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.
