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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
-Observed accumulation of brown like substance buildup inside ice machine.
Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside.
-Observed accumulation of old food residue buildup in box containing plastic wrap.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-Observed accumulation of dust buildup on ceiling tiles and AC vents throughout cookline.
Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed female employee with long ineffective hair restraint engaging in food preparation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Observed accumulation of brown like substance buildup on can opener holster.
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
-Observed employee cracked raw shell eggs and then touched interior of serving plate without changing gloves and wash hands. After brief education, employee changed his gloves and wash hands. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
-Observed precooked sausage cold held at 44F in walk in cooler. Per operator, sausage transfer from walk in freezer to walk in cooler 1.5 hours prior to the inspection. Advice operator to transfer item to freezer for quick chill. **Corrective Action Taken**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
-Observed accumulation of black mold like substance buildup on can opener blade.
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.
