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 - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed throughout establishment.
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 5 packages of thawed mahi at reach in cooler at storage area. Coached manager on thawing procedures for reduced oxygen packaging.
Basic - Food stored on floor. Observed plastic container of falafel mix stored on floor at kitchen. Observed plastic containers of sauces stored on floor at walk in cooler.
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between reach in coolers at cook line. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 5 packages of thawed mahi at reach in cooler at storage area.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham (52F - Cold Holding); potato salad (48F - Cold Holding) at preparation reach in cooler near kitchen entrance. As per employee for less than 2 hours. Employee removed products from double containers and closed unit lid. **Corrective Action Taken**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grits (92F - Hot Holding); cooked potatoes (83F - Hot Holding) at room temperature at cook line. As per employee for less than 2 hours. Advised employee to reheat products to 165F.
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed and provided employee health agreement to manager and some employees reviewed and signed.
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.
