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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee water bottle on shelf above three compartment sink next to clean equipment/utensils. Employee removed
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed Hawaiian bunch beverage stored in flip top cooler.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork (44-46F - Cooling) in sealed plastic bags in stored in over stacked container. Per operator held in cooler overnight. See stop sale.
High Priority - Nonfood-grade bags used in direct contact with food. Observed cubes of queso being stored in direct contact with a thank you t shirt togo bag in whirlpool reach in cooler
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in five door reactors in at front counter raw pork chops (53F - Cold Holding); raw beef (53F - Cold Holding); raw chicken (43F - Cold Holding). Per operator not portion or prep today held in cooler overnight.
Observed cooked pork (44-46F - Cooling) in sealed plastic bags in stored in over stacked container. Per operator held in cooler overnight.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in five door reactors in at front counter raw pork chops (53F - Cold Holding); raw beef (53F - Cold Holding); raw chicken (43F - Cold Holding). Per operator not portion or prep today held in cooler overnight. See stop sale
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Observed wiping cloth chlorine sanitizer 200+ Ppm operator diluted rechecked 100 Ppm
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pork (44-46F - Cooling) in sealed plastic bags stored in over stacked container. Per operator held in cooler overnight.
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.
