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 - Bowl or other container with no handle used to dispense vegetables and tuna salad .
Cook removed bowls. **Corrected On-Site** **Repeat Violation**
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Tuna on cook line removed from freezer yesterday 41F.
See stop sale
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw turkey in original unopened package stored with intact packaged beef in the same container in walk in cooler.
Operator separated properly. **Corrected On-Site**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Tuna on cook line removed from freezer yesterday 41F.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Cheese 41F-52F, stacked to high in prep area. Cook stated placed in cooler an hour ago.
Cook removed cheese out of temperature and placed underneath in cooler. **Corrective Action Taken**
High Priority - Wiping cloth sanitizer chlorine solution exceeds the maximum concentration allowed in expo station.
Manager set up fresh solution at 100ppm. **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/
PIC Dan O'Neal stated he will get a food manager license .
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to triple sink and next to walk in cooler.
Operator provided. **Corrected On-Site** **Repeat Violation**
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.
