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 - Wet wiping cloth not stored in sanitizing solution between uses.
Observed on prep table across cook line at cantina. Employee removed the cloth. **Corrected On-Site** **Repeat Violation**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored over raw pork inside reach in cooler across cook line at cantina. Operator properly arranged by cooking temperatures. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed hotdogs (47F - Cold Holding); shredded cheese (46F - Cold Holding) inside display cooler. As per operator door was constantly opened for rush hour for less than 4 hrs. Operator placed product in reach in freezer for rapid cooling. **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.
Observed calamari stew (122F - Hot Holding); ground beef (125F - Hot Holding) on steam table. As per operator for approximately an hours. Operator reheated the products, retest calamari stew (166F - Hot Holding); ground beef (175F - Hot Holding) **Corrected On-Site** **Repeat Violation**
Intermediate - Handwash sink used for purposes other than handwashing.
Observed clean metal containers stored inside hand sink at cafeteria prep area. Operator removed the containers. **Corrected On-Site**
Intermediate - Spray bottle containing toxic substance not labeled.
Observed spray bottle with winded at washing station at cafeteria not labeled. Operator labeled bottle during inspection. **Corrected On-Site**
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.
