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 - Cleaned and sanitized equipment or utensils not properly stored.
Spatulas stored in between shelf grates exposed to contamination near warewashing area.
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Employee washing, sanitizer then rinsing dishes in three-compartment sink.
Discussed with PIC proper warewashing procedures.
Operator setup three-compartment sink in correct order.
Will email DBPR Form 5025-010. Manual Dishwashing Procedure. **Corrected On-Site**
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Reading 0ppm. Do not use equipment/utensils not properly sanitized.
Employee added chlorine sanitizer. Rechecked reading 50ppm. **Corrected On-Site**
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee bare hand touching cell phone then touching clean utensils without washing hands first.
Discussed with operator proper hand-hygiene techniques.
Will email DBPR Form 5030-157. Washing Hands Method.
High Priority - Raw animal food stored over or with unwashed produce.
Raw beef stored above avocados in cooler near microwave.
Operator removed avocados from below raw beef. **Corrected On-Site**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
