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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
-Observed accumulation of brown like substance buildup inside ice machine.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Observed accumulation of old food residue buildup on corn container.
-Observed accumulation of dust buildup on fan motor in walk-in cooler.
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
-Observed standing water in handwash sink at male restroom draining very slowly.
Basic - Time/temperature control for safety food thawed in an improper manner.
-Observed chicken and steak thawing at room temperature in prep area. Operator placed items underneath running water. **Corrected On-Site**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
-Observed cooked tamales and potatoes cooling at 46°F in walk-in cooler. Per operator, both items cooked and placed in cooler from overnight. Items did not cooled from 135°F to 41°F in 6 hours. See stop sale.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked tamales and potatoes cooling at 46°F in walk-in cooler. Per operator, both items cooked and placed in cooler from overnight. Items did not cooled from 135°F to 41°F in 6 hours
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
-Observed raw chicken stored over cooked sausage in refrigerator drawers.
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
-Observed raw chicken stored over beef in refrigerator. Operator relocate chicken. **Corrected On-Site**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
-Observed at 12:01 p.m. no date marked on cooked chicken stored in walk-in cooler. Per operator, chicken cooked at 10:00 a.m. on 11/26/2023.
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.
