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.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
On kitchen counter; cooked chicken (80F at 1200pm - Heated Cooling since 9am). Did not cooldown to 70F in 2hrs. See stop sale. **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
1 live flying insect in to go cashier area away from kitchen **Warning**
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.
1)Kitchen flip top; cooked sausage (54F - Cold Holding); shredded lettuce (50F - Cold Holding) per operator foods in unit overnight. Foods not portioned or prepared today.
2)On kitchen counter; cooked chicken (80F at 1200pm - Heated Cooling since 9am) did not cool to 70F in 2 hours. See stop sale. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
1)Kitchen flip top; cooked sausage (54F - Cold Holding); shredded lettuce (50F - Cold Holding) per operator foods in unit overnight. Foods not portioned or prepared today.
2)On kitchen counter; cooked chicken (80F at 1200pm - Heated Cooling since 9am) did not cool to 70F in 2 hours. See stop sale. **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked beef (69F at 1200pm to 60F at 1225pm - Heated Cooling since 09am) observed food item left on counter cooling in room temperature. Operator moved to reach in cooler to cool down properly **Corrective Action Taken** **Warning**
Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Observed a small child walking through the kitchen area when food is being prepared. Instructed operator to keep child away from prep area. Now sitting in to go cashier station **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.
