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 - 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.
In walk in cooler 6 tuna 38°F, not taken out of commercially reduced oxygen packaging before thawing. See stop sale.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
On cook line, cooks cellphone stored on cutting board.
Cook removed cell phone.
Cooks cigarette stored on clean slicer.
Cook removed and sanitized.
**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.
In walk in cooler, Meat sauce 56°f, Meatballs 47°F , held overnight not cooked or cooled today. Employee stated cooked two days ago. See stop sale
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
In walk in cooler 6 tuna 38°F, not taken out of commercially reduced oxygen packaging before thawing.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In walk in cooler, Meat sauce 56°f, Meatballs 47°F , held overnight not cooked or cooled today. Employee stated cooked two days ago.
Intermediate - Muscles tags not marked with last date served.
Muscle tags not dated with last date served.
Discussed with cook to date tag with last day served.
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.
