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 beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink cup on top of white reach in freezer. Operator moved. **Corrected On-Site**
Basic - In-use knife/knives stored in cracks between pieces of equipment.
Multiple knives in reach in cooler the tip of knives between metal piece under flip top lid. Operator moved knives. **Corrected On-Site**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
The top piece of sandwich press.
Shelving holding Togo boxes and sauce bottles on cooks line.
The soda nozzle backsplash on drink machine in server alley. **Repeat Violation**
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
Bucket at end of cooks line near sandwich press.
Wet wiping cloth sitting on cutting board on cooks line. Employee placed in bucket.
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Commercially sealed tuna over potato skins not commercially packaged in walk in freezer.
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
Spicy coleslaw dated 11/22.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
tuna (47F - Cold Holding) tuna portioned into cups and double stacked in top of cooler, the bottom cups were 42F and the bottom cups were 47F, operator placed all on the bottom of container and placed a metal lid on top. **Corrective Action Taken**
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.
Chicken wings on cooks line, out of cooler since 12pm, operator time stamped. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
At Handwash sink behind bar, operator replaced. **Corrected On-Site**
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.
