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.
Interior of the bulk ice bins have mold like substance build up. **Repeat Violation**
Basic - Bowl or other container with no handle used to dispense food.
Plastic portion cup used as scoop in cheese container in reach in cooler. Operator removed the portion cup. **Corrected On-Site**
Basic - Buildup of food debris/soil residue on equipment door handles.
Reach in cooler opposite grill and fryers has soiled residue on the door handles.
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
In the cook line reach in cooler 4 packages of fully thawed sealed salmon. Operator had employee discard. **Corrective Action Taken**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage stored on waitstation flip top reach in cooler. Employee relocated the beverage. **Corrected On-Site**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach in cooler and cook line cooler has build up food debris in the door gaskets.
Hood filters over the cook line have build up of grease.
Sliding top reach in freezer has build up of debris. **Repeat Violation**
Basic - Standing water in bottom of reach-in-cooler.
Standing water in the flip top reach in cooler on the main cook line. Operator wiped out the cooler. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.
Bulk sugar container missing product labeling. Operator labeled the bulk container. **Corrected On-Site**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
In the cook line reach in cooler 4 packages of fully thawed sealed salmon. Operator had employee discard. On the can rack by the walk in cooler, 4 cans of apple sauce dented on the seals. **Corrective Action Taken**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In the waitstation, potato salad (49F - Cold Holding) per operator stored out of cooler during rush. Operator placed 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.
In the prep oven, beans (114F - Hot Holding); baked potatoes (124F - Hot Holding). Operator adjusted the heat setting on oven to bring back to temperature range. **Corrective Action Taken**
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Red cutting board on the cook line has build up of food residue staining.
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.
