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 - Bowl or other container with no handle used to dispense food.
Observed a cardboard container with no handle used as a scoop for tortilla chips in the kitchen.
The operator discarded the cardboard containers. **Corrected On-Site**
Basic - Single-service articles improperly stored.
Observed paper towels stored on the floor in the storage area.
Observed plastic utensils stored in a plastic container on the floor at the wait station.
The operator properly stored the above single-service articles. **Corrected On-Site**
Basic - Single-service articles stored below soap or paper towel dispenser exposing the items to drips from people's hands.
Observed single-service food contact tray liners stored underneath the paper towels at the hand sink on the cook line.
The operator properly stored the liners. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored over cut lettuce, cut tomatoes, and cut onions in the stand-up reach in cooler in the prep area.
Observed raw calamari stored over cooked chicken in the stand-up reach in cooler in the kitchen.
The operator properly stored the above raw foods. **Corrected On-Site**
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed cooked shrimp date marked 12/4 in the reach in cooler in the prep area.
Observed cooked chicken date marked 12/2 in the stand-up reach in cooler in the prep area.
Observed cooked chicken date marked 11/25 in the stand-up reach in cooler on the cook line.
The operator discarded the above food products. **Corrected On-Site**
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
Observed cooked shrimp date marked 12/4 in the reach in cooler in the prep area.
Observed cooked chicken date marked 12/2 in the stand-up reach in cooler in the prep area.
Observed cooked chicken date marked 11/25 in the stand-up reach in cooler on the cook line.
The operator discarded the above food products. **Corrected On-Site**
High Priority - Toxic substance/chemical improperly stored.
Observed canned marinara sauce stored with bottles of bleach in the storage area.
The operator properly stored the marinara sauce. **Corrected On-Site**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed the can opener soiled with food debris. **Repeat Violation**
Intermediate - Handwash sink used for purposes other than handwashing.
Observed a soda gun stored in the handwashing sink at the wait station.
The operator removed the soda gun from the hand sink. **Corrected On-Site**
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no quaternary test kit available. **Repeat Violation**
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.
