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 personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag in dry storage area **Repeat Violation**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
- burgers over whipped cream, walk in cooler ;
- raw shrimp over pickles upright cooler **Corrected On-Site** **Repeat Violation**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over raw fish, upright cookline cooler **Corrected On-Site** **Repeat Violation**
High Priority - Time or temperature control for safety food rate of reheating not sufficient to reheat to 165F within 2 hours with observed methods of reheating as evidenced by temperature measurements during course of inspection. In smoke for 1-1.5 hours per cook: at 11:06: pork 92F chicken 133F, turkey 114F, ribs 118F. @ 11:45, pork 108F and 141F, Turkey 131F, ribs 156F.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 49F out at start of inspection and moved to server cooler. Operator added to time plan
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 - salad bar cold items
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.
