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 - 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.
Observed 10 10oz mahi portion improperly thawed in ROP package located in reach in cooler at preparation area. Manager discarded product.
Basic - Cutting board has cut marks and is no longer cleanable.
Observed grooved cutting board at front line located in kitchen area across from fryers.
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Observed rice pudding and flan made on premises with no production date located at display case at dining area. As per manager made the day prior.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Observed BESCHAMEL SAUCE (70F - Cooling) at cook line at kitchen area more than six hours. Manager discarded product.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed BESCHAMEL SAUCE (70F - Cooling) at cook line at kitchen area more than six hours. Manager discarded product.
Observed 10 10oz mahi portion improperly thawed in ROP package located in reach in cooler at preparation area.
Intermediate - Handwash sink not accessible for employee use at all times.
Observed handwashing sink at front window blocked and not accessible, manager had employee remove boxes from in front of hand washing sink during inspection. **Corrected On-Site**
Intermediate - Spray bottle containing toxic substance not labeled.
Observed spray bottled not labeled as sanitizer at preparation area. Manager had employee label with correct name. **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.
