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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine bin located in wait station area has a accumulation of black substance.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee personal phone stored on shelf with pans and kitchen equipment in warewashing area.
Operator removed phone.
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle touching pink lemonade powder in container located on bottom shelf at wait station.
Operator removed scoop. **Corrected On-Site**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Shelf in warewashing area next to hand wash sink soiled with black substance.
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee drink in reach-in cooler located in warewashing area.
Operator removed drink. **Corrected On-Site** **Repeat Violation**
Basic - Standing water in bottom of reach-in-cooler.
Reach-in cooler located on cook line leaking water inside on the bottom.
Reach-in cooler near pizza oven has standing water at bottom.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths on top of cutting board on cook line not stored in sanitizer solution.
Operator stored towels in wiping cloth solution. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Reach-in cooler at 2:12pm
a. cooked pasta (46F - Cold Holding)
Operator placed pasta in ice bath. Re temp at 2:58pm
a. Cooked pasta 41f **Corrected On-Site**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Salad buffet Lina at 2:48pm
a minestrone soup 122f.
Operator removed soup and placed on stove to re heat.
Re temp at 3:15pm
a. Minestrone soup 176f **Corrected On-Site**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Meat slicer used more than 4 hours ago soiled with debris buildup.
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.
