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 cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Observed next to steam table. PIC removed soiled wiping cloth. **Corrected On-Site**
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 in reach in cooler, soup (48F - Cold Holding). Per operator item was not prepared or portioned today. See stop sale.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed in reach in cooler, soup (48F - Cold Holding). Per operator item was not prepared or portioned today. See stop sale.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed plantains (116F - Hot Holding). Per operator, item has been out of temperature for approximately 15mins. Reheated to 170F. **Corrected On-Site**
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed milk opened 8/31/2024 not date marked . PIC date marked.
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
PIC purchased chlorine. **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.
