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 - Raw fruits/vegetables not washed prior to preparation.
At flip top cooler by cookline- in use avocados with stickers still attached- educated operator- employee removed stickers and washed.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
At flip top cooler by cookline- cooked turkey bacon cooked pork 64-67F at 9:45 ( cooling overnight)- food left covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area
Observed approximately 15 small flying insects at kitchen area landing on prep tables, clean dishes and coming for inside flip top cooler.
Approximately 1 landing on cans and prep table in kitchen area.
High Priority - Non-food grade paper/paper towel used as liner for food container.
At reach in cooler by cookline- containers with turkey bacon and cooked pork lined with paper towels and napkins.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
At reach in cooler near storage area- raw turkey bacon stored over cheese- operator moved turkey bacon to lower shelf.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At flip top cooler at cookline- shredded cheese 48F- cold holding, cooked corn 53F- cold holding, Cooked couscous 53F- cold holding , raw beef 46-47F- cold holding, raw shrimp 46-47F- cold holding, raw chicken 46-47F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale.
At reach in cooler at front counter- Milk48-50F- cold holding, cream 48-50F- cold holding- food not prepared or portioned today- ambient temperature of cooler 50-54F- operator states left in cooler overnight - see stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
At flip top cooler by cookline- cooked turkey bacon cooked pork 64-67F at 9:45 ( cooling overnight)- food left covered- at current rate of cooling food did not reach 41F within 6 hours- see stop sale.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At flip top cooler at cookline- shredded cheese 48F- cold holding, cooked corn 53F- cold holding, Cooked couscous 53F- cold holding , raw beef 46-47F- cold holding, raw shrimp 46-47F- cold holding, raw chicken 46-47F- cold holding - food not prepared or portioned today- food out of temperature overnight- see stop sale.
At reach in cooler at front counter- Milk48-50F- cold holding, cream 48-50F- cold holding- food not prepared or portioned today- ambient temperature of cooler 50-54F- operator states left in cooler overnight - see stop sale.
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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.
