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.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
pasta fagioli soup (57F - Cooling); marinara sauce (53F - Cooling); gravy (71F - Cooling); red sauce (56F - Cooling)
All items were prepared yesterday evening, placed in deep pans in the walk in cooler. No temperatures have been taken today.
High Priority - Rodent activity present as evidenced by rodent droppings found.
18 approximate rodent droppings on floor behind stand mixer in cook line area
2 rodent droppings on base of stand mixer in kitchen area
Operator has swept and sanitized the area **Corrective Action Taken**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
pasta fagioli soup (57F - Cooling); marinara sauce (53F - Cooling); gravy (71F - Cooling); red sauce (56F - Cooling)
All items were prepared yesterday evening, placed in deep pans in the walk in cooler. No temperatures have been taken today.
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Operator is cooling food items in deep containers without temperature monitoring.
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.
