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 beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drink on sandwich preparation station at cafeteria. **Repeat Violation**
Basic - Equipment in poor repair.
Observed reach in cooler door gaskets torn in reach in cooler across sandwich preparation also observed in reach in cooler across fryer on steam table station.
Basic - Floor tiles missing and/or in disrepair.
Observed floor tiles broken next to kitchen drainage and throughout the back kitchen area. **Repeat Violation**
Basic - In-use knife/knives stored in cracks between pieces of equipment.
Observed 3 knives between sandwich press and table at cafeteria area. Manager removed the items. **Corrected On-Site**
Basic - Time/temperature control for safety food thawed in an improper manner.
Observed chicharron (77F - Cold Holding)thawing at room temperature on triple sink at fryer station. As per employee for 3 hrs. Employee started the food preparation.
Basic - Working containers of food removed from original container not identified by common name.
Observed sugar inside plastic container without label at cafeteria prep station.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw breaded chicken over ready to eat shredded beef inside reach in cooler across cook line. Employee arranged products by cooking temperatures. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken over raw beef, Also observed raw shell eggs over raw fish. Inside cold unit storage.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed ham croquettes (120F - Hot Holding) in hot box at front counter. As per employee for approximately 30 minutes. Employee placed croquettes inside oven for reheat. Also chicharron (98F - Hot Holding) at steam table. As per employee for approximately 1.5hrs. Employee placed chicharron inside fryer for reheat. **Corrective Action Taken** **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.
