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 - Exterior door has a gap at the threshold that opens to the outside.
Back screen door with large gap at threshold. Operator shut exterior door. **Corrective Action Taken**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed Smoked salmon over broccoli and ready to eat sauce at flip top cooler
Raw shell egg waffle batter over fully cooked sausage gravy at walk in cooler
Raw ground beef over fully cooked corned beef walk in cooler.
Operator stored all products properly. **Corrected On-Site**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Cooked Cherry tomatoes made 10/31, brown gravy made 11/1. See stop sale.
High Priority - Toxic substance/chemical improperly stored.
Observed All purpose cleaners over prep table and flour bins in back prep area. Operator stored chemicals properly. **Corrected On-Site**
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/
4 plus food handlers currently on shift, certified food manager not present at time of inspection. **Repeat Violation**
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Not available at time of inspection. Time control procedure emailed to operator.
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.
