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 - Dead roaches on premises. Observed one dead roach in floor drain at 3 compartment sink. Employee removed and eliminated dead roach. **Corrected On-Site** **Warning**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed ambient display thermometer at walk in cooler not operational. **Warning**
Basic - Working containers of food removed from original container not identified by common name. Observed tub of semolina flour not labeled at front counter. **Warning**
High Priority - Sewage/wastewater backing up through floor drains. Observed waste water from the 3 compartment sink and mop sink backing up at the floor drain. Inside of the establishment at dishwashing area. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (50F - Cold Holding); shredded cheese cheddar (47F - Cold holding); potato bites (46F Cold holding) at reach in cooler pizza station. As per operator products have been in cooler for 5 hours. Operator segregated and discarded products. bserved cooked pasta (50F - Cold holding); potato bites (46F Cold holding) at reach in cooler pizza station. As per operator products have been in cooler for 5 hours. Operator segregated and discarded products. **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (50F - Cold Holding) ; potato bites (46F Cold holding) at reach in cooler pizza station. As per operator products have been in cooler for 5 hours. Operator segregated and discarded products. **Warning**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer concentration at 500+ ppm. Operator added water to get 200 ppm reading. **Corrected On-Site** **Warning**
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.
