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 - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - Dry ingredients storage area.
Observed scoop handle not stored above salt. Employee removed and stored approximately.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood
Observed:
- Hood with an accumulation of grease.
- Observed an accumulation of grease and old food on/ next to cooking equipment throughout establishment
- observed reach in cooler across from stove with and accumulation of black mold like debris and old food.
High Priority - Raw animal food stored over or with unwashed produce.
- walk-in cooler
Observed raw chicken stored next to unwashed lettuce. Employee moved and stored appropriately. **Corrected On-Site**
High Priority - Rodent activity present as evidenced by rodent droppings found. - Bake storage area
Observed approximately 10 rodent droppings in corner and under shelf in dry storage area across from bathroom to the back of establishment. Owner started to clean and sanitize area.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Above flip top cooler
Observed sprouts (55F - Cold Holding). Per operator, items were taken from walk-in cooler approximately 15mins prior to inspection. Employee placed item in low boy to allow rapid cooling. **Corrective Action Taken**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board across from stove.
Observed cutting board soiled with an accumulation of mold like substance.
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.
