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 in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed scoop handle touching rice inside rice bucket. **Repeat Violation**
Basic - Time/temperature control for safety food thawed in an improper manner.
Observed frozen raw pork thawing at room temperature at prep are.
Employee put pork back inside walk in cooler for proper thawing. **Corrected On-Site**
High Priority - Raw animal food stored over or with unwashed produce.
Observed raw beef container stored over box of unwashed produce inside walk in cooler.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed at steam table, blood sausage (117F - Hot Holding); fried chicken (115F - Hot Holding) according to cook food items prepared 2 1/2 hours ago.
Employee took fried chicken and blood sausage to the kitchen to reheat. **Corrective Action Taken**
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed cheeses portioned to resale to customers, cut two days ago no date labeled.
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no chlorine test kit available. **Repeat Violation**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Observed next to prep area hand wash sink no paper towels available. **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.
