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 stored in standing water less than 135 degrees Fahrenheit. Observed utensils at steam table 119F . Second temperature 147F. **Corrected On-Site** **Repeat Violation**
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Observed juices on coolers.
Basic - Single-service articles improperly stored.
Observed boxes with single serve containers stored on the floor at storage room. **Repeat Violation**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed on sanitizer bucket at front line Sanitizer Bucket (Chlorine 0ppm), manager set up new sanitizer solution Sanitizer Bucket (Chlorine 100ppm). **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed hot dog (48F - Cold Holding) raw chicken (46F - Cold Holding) , manager stated that food was placed in cooler 1 hour ago, employee moved items to reach in freezer for rapid chill. **Corrective Action Taken** **Repeat Violation**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Front counter next to steam table; fried pork belly (100F - Hot Holding) 30 minutes after pork belly reheated to 169F
On steam table front counter seafood area cooked shrimp (102F - Hot Holding); cooked calamari (109F - Hot Holding);
According to cook placed on steamer 90 minutes prior.
second temperature 35 minutes after cooked shrimp (169F - Hot Holding);cooked calamari (183F - Hot Holding) **Corrected On-Site** **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.
