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 personal food not properly identified and segregated from food to be served to the public. Personal beverages stored with and above food in upright cooler. Manager moved all to bottom shelf. **Corrected On-Site** **Warning**
Basic - Raw fruits/vegetables not washed prior to preparation. Parsley not washed before cutting. Explained and he washed. **Corrected On-Site** **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
2 on top of dish machine at downstairs kitchen.
11 on floor under shelf by 3 compartment sink at down stairs kitchen all area connected.
15 on the ledge by not in use walk in cooler at upstairs kitchen
7 on floor by not in use walk in cooler door at upstairs kitchen
2 under prep sink in the kitchen ( upstairs )
Operator cleaned and sanitized all area.
**Corrected On-Site** **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
sliced American cheese 47 f ( over 6 hours in this cooler not prepared or portioned today ) **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Butter 60 in a double pan no ice in the bottom pan. As per operator less than 1 hour,
sliced American cheese 47 f ( over 6 hours in this cooler not prepared or portioned today ) **Warning**
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours.
As per manager just cooked Rice 65 f at 4 pm second temperature Rice 65 at 4:15 in down stairs flip top cooler. At this rate of cooling it will not reach 41 f within 6 hours. **Warning**
Intermediate - Handwash sink not accessible for employee use at all times. Upstairs hand sink is blocked by rollaway igloo cooler. Manager removed the cooler. **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.
