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 - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed transport cart(speed rack has mold like growth on the surface stored inside walk in cooler.
Stewarding notify **Corrective Action Taken**
Basic - Old labels stuck to food containers after cleaning.
Observed old labels on the plastic containers stored on the storage shelves.(3 compartment sink area)
**Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Checked the butter packs 47° stored on the top panel room temperature (server area) stored less than 4 hours.
Recommend Chef to place on Time as public heath control. **Corrective Action Taken**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Time determined
Recommend to keep the log updated poached eggs not included on the log stored on the expo line.
7am checked @10am
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener blade old food residue on the surface. **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.
