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 - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler fan guard soiled with mold like substance. Dust build up on fan on counter near mixers. **Repeat Violation**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza make table: cooked chicken 50F, Per operator, chicken on make line for approximately 2 hours. Placed in freezer for rapid cooling. **Corrective Action Taken**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pizza by the slice in display cabinet 82F, operator states pizza is held on time. No time mark at time of inspection, and no written plan. Provided Time as a Public Health Control form to operator and time was marked on chart during inspection. Marinara hot holding in steam table at 117. Employee states cold water was recently added to steam table. Employee put marinara on stove and reheated to 174F.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Back side of slicer and potato cutter soiled with food debris. **Repeat Violation**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By three compartment sink. Restocked at time of inspection. **Corrected On-Site** **Repeat Violation**
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In pizza station. Hot water turned on at time of inspection. **Corrected On-Site**
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank connected to small oven near pizza display. **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.