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.
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
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Violations:
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 - Reuse of single-service or single-use articles.
Operator reusing cut jugs.
Operator reusing raw chicken box to stored other foods in walk in Freezer **Repeat Violation**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Observed employee preparing cut lettuce and placing in container to be stored and used later with bare hands at wait station with no gloves **Warning**
High Priority - Nonfood-grade bags used in direct contact with food.
Produce stored in direct contact inside non-food grade bag in walk in cooler **Repeat Violation** **Admin Complaint**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw prep salmon stored over sauce bottles and 2 liter drinks in reach in cooler at wait station. Moved by manager.
Frozen raw chicken stored over frozen cooked pork in walk in Freezer on shelf **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Cooked chicken, egg rolls and cooked pork (47-55F - Cold Holding), all stored in small black reach in cooler in kitchen and place there from main walk in cooler approximately 30 mins ago. Unit has no ambient thermometer. Inspector ambient reading at 57F. Operator adjusting thermostat **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Operator unable to provide paperwork but has time marked for foods. Provided operator with new form **Corrective Action Taken** **Warning**
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.
