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.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
At bagel baking station- approximately 40 small flying insects landing on bags of flour, prep counters, Walls above prep counters, bagel oven and on dry storage food items.
At mop sink area - approximately 5 small flying insects landing on wall.
At three compartment sink- approximately one small flying insects landing on wall and cleaning products.
One fly by triple sink
At reach in cooler at prep area- approximately one small flying insects landing on wall shelf above prep area.
At deli slicer near make station - approximately 3 small flying insects landing on deli slicer and surrounding wall.
**Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
At walk in cooler smoked salmon stored over pasteurized liquid eat eggs. Operator removed salmon to proper storage space **Corrected On-Site** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At make station flip top cooler overstocked container of Chicken salad 61F at 9:15am, Tuna Salad 61F at 9:15am, food not portioned or prepared today, out since 6am. Operator placed in walk in cooler .
At make station container butter 60F, - food left out on counter to soften - food not portioned or prepared today food out of temperature for 45 minutes operator placed in walk in cooler.* **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
At make station container of butter on time as public heath control with no time marking- operator time marked. **Warning**
Intermediate - Handwash sink not accessible for employee use at all times.
At sandwich make station- hand washing sink blocked by speed rack- operator removed.**Corrective Action Taken** **Corrected On-Site** **Warning**
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.
