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 - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employees on cook line leaving kitchen, opening walk in cooler door and returning with items to line and changing gloves without washing hands first.
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In small chest freezer closest to back door, open pack of raw burgers above open pack of raw breaded fish. Employee moved fish to separate freezer for proper separation. **Corrected On-Site**
High Priority - Sewage/wastewater backing up through floor drains.
Waste water coming up from floor drain next to kitchen hand sink. Water covering walkway from kitchen to walk in cooler and back storage areas and employees tracking water across floor.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In walk in cooler, chicken soup (50F - Cold Holding); sliced cheddar cheese (51F - Cold Holding); cooked ribs (50F - Cold Holding); deli turkey (48F - Cold Holding)
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In walk in cooler, chicken soup (50F - Cold Holding); sliced cheddar cheese (51F - Cold Holding); cooked ribs (50F - Cold Holding); deli turkey (48F - Cold Holding) **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours.
1) In walk in cooler, blue cheese dressing 52F @ 4:20pm (prepared cooling since 11:00am).
2) At blue cheese dressing 49F @ 4:10pm (prepared 11:00am)
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Containers of chicken soup and cooked ribs and wrapped portioned sliced provolone in walk in cooler missing date marking. Per employee soup 2 days old, ribs 3 days old, and cheese cut and wrapped yesterday morning.
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.
