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 - Ceiling/ceiling tile shows damage or is in disrepair.
Observed ceiling across from walk in freezer water damaged ,also tiles with water stains at dining area. **Repeat Violation**
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Observed at front area reach in cooler for customer self service, milk desserts, flans, tres leches, does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. **Repeat Violation**
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Observed inside walk in cooler, shelves soiled with food residues. **Repeat Violation**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed inside walk in cooler, raw chicken stored over raw pork.
Employee stored raw chicken on bottom shelf under raw pork. **Corrected On-Site** **Repeat Violation**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Observed employee drink bottle stored inside ice machine top of ice.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed at front counter macaroni salad (59F - Cold Holding)according to manager placed on cooler one hour ago.
Employee placed macaroni salad ins freezer for rapid chill, second temperature 40 minutes later, macaroni salad (40F - Cold Holding) **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Observed on hand wash sink next to 3 com sink at kitchen no paper towels. **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.
