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.
Repair man's tools on bag of flour in back. Person in charge removed. **Corrected On-Site**
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Coke/Gatorade in reach in freezer. Person in charge discarded. **Corrected On-Site** **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name.
Sugar not labeled. Person in charge labeled. **Corrected On-Site** **Repeat Violation**
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Chicken salad dated 6.27 today is 7.5.
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Chicken salad dated 6.27 today is 7.5. Person in charge discarded. **Corrective Action Taken**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
In warmer; Chicken 130F, pork 133F, hot dogs 133F; ( - Hot Holding) chicken discarded and replaced with chicken 167F. Pork reheated to 167F, hot dogs discarded. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Missing at back hand washing sink. Person in charge replaced. **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.
