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 - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed utensil handle touching the cheese and cooked chicken at reach in cooler.
The Handles were removed. **Corrected On-Site** **Repeat Violation**
Basic - Single-service articles not stored inverted or protected from contamination. Observed single service containers not stored inverted at shelf above reach in cooler.
The single service containers were inverted. **Corrected On-Site**
High Priority - Nonfood-grade bags used in direct contact with food. Observed bread inside of thank you bags at reach in cooler.
Operator moved the bread to a container. **Corrected On-Site**
High Priority - Operating with an expired Division of Hotels and Restaurants license since October 1, 2023.
License was paid at the time of the inspection. Confirmation number 237600450. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over gran berries and cheese at reach in cooler.
Operator relocated the raw chicken to the bottom part. **Corrected On-Site**
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Triple Sink (Quaternary + 500 ppm).
Water was added to get 300 ppm. **Corrected On-Site**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary + 500 ppm).
Operator added water to get 300 ppm. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash blocked by garbage can.
Garbage can was moved. **Corrected On-Site** **Repeat Violation**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Alfredo sauce not properly date marked. As per operator was made three days ago.
Operator labeled the product. **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.
