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.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cows feet(47-49F - Cold Holding) in a deep covered container in reach in cooler. Per operator cooling overnight. See stop sale. **Repeat Violation** **Admin Complaint**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Fried chicken 98F @ 2:55 cooling since 1:30 rechecked 90F sitting on shelf above stove. See stop sale.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cows feet(47-49F - Cold Holding) in a deep covered container in reach in cooler. Per operator cooling overnight.
Observed Fried chicken 98F @ 2:55pm cooling since 1:30pm rechecked 90F @ 3:30pm sitting on shelf above stove.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed jerk chicken (114F - Hot Holding); pork (101F - Hot Holding) sitting on prep table in room temperature. Per operator cooked less than two hours. Operator placed in oven to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cows feet(47-49F - Cold Holding) in a deep covered container in reach in cooler. Per operator cooling overnight.
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.
