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 personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored with clean pitchers at the clean utensil rack in warehouse wash area.
Basic - Employee with no hair restraint while engaging in food preparation. No hair restraints used by employees slicing and toasting bread for customers at the bread counter.
Basic - Equipment in poor repair.
1. Torn door gasket, true refrigerator by bread station in kitchen.
2. Torn door gasket, Continental reach in cooler bottom door, near bread counter in kitchen.
3. Bottom panel open in bottom of reach in cooler opposite cookline, water and food debris underneath opening.
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on cutting board by cook line and at front counter. Operator placed in sanitizer solution. **Corrected On-Site**
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell egg then handled cleaned plates without hand washing.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausage (91F-Hot Hokding) and marinara (112F - Hot Holding), both prepared less than three hours ago per operator, place on shelf above grill in kitchen, under no temperature control. Operator reheated. **Corrective Action Taken**
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Benny, Smoke Salmon platter, Northern eggs Benedict, BLT egg Benedict, all items contain a raw item as a hidden ingredient. Operator identified items on all menus with an asterisk on the menu item and disclosure. **Corrected On-Site**
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.
