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 - Equipment and utensils not properly air-dried - wet nesting. Observed stainless steel bowls and hotel pans not properly air-dried -wet nesting.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers located by spice rack and prep table.
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean on cook line table.employee removed **Corrected On-Site** **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name.
Observed working container of sugar removed from original container not identified by common name.
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs then replaced gloves without washing hands and then handle a clean plate.
High Priority - Nonfood-grade bags used in direct contact with food. Observed sliced baguettes stored in direct contact with a thank you t shirt bag in migali reach in cooler.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over RTE swirl raisin bread migali reach in cooler.
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 .Employee diluted rechecked 100 Ppm. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use at all times. Observed portable air conditioning unit in front of hand washing sink in rear kitchen. Employee removed. **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.
