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 touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Observe employee touching sliced cheese with bare hand no gloves orAOP SEE STOP SALE. **Warning**
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale.
Observe employee touching sliced cheese with bare hand no gloves orAOP SEE STOP SALE.
**Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
Observe approximately 30 droppings at dry storage located at the rear kitchen, approximately 5 on top of dishwasher in kitchen,approximately 3 behind chest freezer in kitchen **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observe cheese sauce over 4 hours (107F - Reheating).
See stop sale.
Observe at walk-in refrigerator 4) observe at walk-in refrigerator soup,dairy,cooked pasta , chicken,,ground beef, fish , cooked potatoes,pork, (55-57F - Cold Holding) overnight. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observe at cook line cooked onions (77F - Cold Holding).
1)Operator stated less then 2 hours and returned to refrigerator.
2) observe at Flip top refrigerator ; sliced cheese (51-54F - Cold Holding) due to being overfilled.
Operator placed the overfilled cheese in lowboy refrigerator.
3) observe at Draw refrigerator ; pork ribs , beef (45F - Cold Holding).
Operator moved to other refrigerator.
4) observe at walk-in refrigerator soup,dairy,cooked pasta , chicken,,ground beef, fish , cooked potatoes,pork, (55-57F - Cold Holding) overnight. **Warning**
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts.
Observe cheese sauce over 4 hours (107F - Reheating).
See stop sale. **Warning**
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
Kitchen manager doesn't know how to kept track of shell fish tags, and reheating with-in 2 hours. **Warning**
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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.
