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 - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened bottle of water stored next to mozzarella cheese at the bottom of pizza cooler station. Operator removed and discarded. **Corrected On-Site**
Basic - Time/temperature control for safety food thawed in an improper manner. Observed at triple sink packages of cheese thawing at room temperature. Educated operator on proper thawing techniques.
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher at 00ppm after 3 attempts.
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 at dishwasher - employee handled soiled dishes then proceeded to cut cheese without washing hands.
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer - raw beef (not commercially packaged) stored above box of cheese.operator stored properly.
High Priority - Roach activity present as evidenced by live roaches found. Observed 6 live roaches on storage rack in dishwasher/ prepping area in kitchen.
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed at dishwasher - employee handled soiled dishes then proceeded to cut cheese without washing hands. Educated employee on handwashing techniques.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at pizza station cooler - ham (47F - Cold Holding); grilled peppers (47F - Cold Holding); sausage (47F - Cold Holding); Brussels sprouts (47F - Cold Holding); tomato sauce (47F - Cold Holding). As per operator items not portioned or prepared today. As per operator, items held out of temperature over 4 hours. See stop sale
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at pizza station cooler - ham (47F - Cold Holding); grilled peppers (47F - Cold Holding); sausage (47F - Cold Holding); Brussels sprouts (47F - Cold Holding); tomato sauce (47F - Cold Holding). As per operator items not portioned or prepared today. As per operator, items held out of temperature over 4 hours. See stop sale
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker after splitter at mop sink.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at flip top cooler next to stone oven in kitchen.
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 5 employees on duty while no manager present.
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.
