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 with no hair restraint while engaging in food preparation.
Observed multiple employees engaging in food preparation without hair restraints.
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee drinks, stored with food in freezer near fry station.
Manager removed and discarded. **Corrected On-Site**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Observed one flying insect across from 3 compartment sink.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed on flip top cooler at the end of cook line Cut tomatoes (50F - Cold Holding); Caesar Salad (51F - Cold Holding); Cooked corn and beans (51F - Cold Holding); Shredded cheese (51F - Cold Holding).
Cooler has an ambient temperature of 50F.
Manager removed items and placed in walk-in cooler. **Corrective Action Taken**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed cooked peppers and onions on steam table at 124F.
Manager stated peppers were placed on steam table at 11:00 am and past there time and were to be replaced.
Manager discarded peppers and onions . **Corrective Action Taken**
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed a hose bib located on cook line with hose attached without a back flow device.
Intermediate - Spray bottle containing toxic substance not labeled.
Observed spray bottle of degreaser placed in a window cleaner bottle without a proper label.
Manager removed degreaser from spray bottle. **Corrective Action Taken**
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.
