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 eating in a food preparation or other restricted area.
Employee eating and drinking in prep are by ice machine.
Discussed with operator about eating is prep areas, operator discussed with employee. **Corrective Action Taken**
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
At prep area by ice machine, scoop handle laying in flour container touching product.
Operator removed scoop to wash and sanitize.
**Corrective Action Taken** **Repeat Violation**
Basic - In-use wet wiping cloth/towel used under cutting board.
At prep station across from walk in cooler, wet wiping cloth used under cutting board.
Operator removed wet cloth. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.
At pizza station, squeeze bottles containing oil not labeled with common name.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
On cook line, cooked pasta (45F - Cold Holding); cheese slices (45F - Cold Holding).
Operator stated moved from walk in cooler to cook line less than 1 hour ago. Operator moved back to walk in cooler. **Corrective Action Taken**
Intermediate - Handwash sink not accessible for employee use at all times.
Handwashing sink across from salad station blocked with empty kegs and employees prepping food.
Discussed with operator about having easy access to handwashing sinks. **Corrective Action Taken**
Intermediate - Handwash sink used for purposes other than handwashing.
At handwashing sink next to ice machine, wisk stored in sink.
Operator removed **Corrected On-Site**
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
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.
