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 personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee's backpacks hung on drying rack for clean cooking utensils.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
At cookline counter- Cooked Turkey drum sticks 90F at 2:00 ( cooling since 11:30 , cooked beef 90F at 2:00 ( cooling since 11:30)- food left out to cool at room temperature- at current rate of cooling food did not reach 41F within 2 hours - see stop sale.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
At triple sink/ dishwashing area- approximately 40 small flying insects landing on walls and clean dishes and utensils.
At cookline area - approximately 10 small flying insects landing on prep counter and on power cord above cookline.
High Priority - Nonfood-grade containers used for food storage - direct contact with food.
At walk in cooler - nonfood grade hoe, depot bucket used to store seasonings- operator placed food in food grade container. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
At walk in cooler - raw shell eggs stored over cans of juice - operator moved raw shell eggs to lower shelf. **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
At cookline counter- Cooked Turkey drum sticks 90F at 2:00 ( cooling since 11:30 , cooked beef 90F at 2:00 ( cooling since 11:30)- food left out to cool at room temperature- at current rate of cooling food did not reach 41F within 2 hours - see stop sale.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
At front counter steamtable and hot box- meat patty 104-118F- hot holding, cooked plantain 104-118F, #3 cooked chicken 123-129F- hot holding cooked fish 101-115F- hot holding, cooked beef 115-121F- hot holding- food out of temperature for 2 hours - operator placed to be reheated to 165F.
At cookline area- Cooked rice 112-130F- hot holding- food out of temperature for 1 hour- operator placed on steam table to reheat to 165F. **Corrective Action Taken**
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Emailed Big 6 posterto operator. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use at all times.
At handwash sink by kitchen entrance blocked by containers of water and water dispenser - operator removed.
**Corrected On-Site**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Inadvertent Chawanne 03/18/2019-03/18/2022 **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.
