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 - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on cooler across from fryer,
Hood filters
Vents over stove
Basic - Working containers of food removed from original container not identified by common name. Sugar. Manager placed a label on the container. **Corrected On-Site**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Marinara sauce cooked the previous night in walking in cooler 81f. Manager disposed of sauce. Educated operator Corrected On-Site** **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cooler next to fryer raw chicken Philly over cooked fried mushrooms. Manager organized cooler properly. **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Marinara sauce cooked the previous night in walk in cooler 81f. Manager disposed of sauce. 8 gallons Corrected On-Site** **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Marinara sauce 81f cold holding in walk-in cooler. Cooling from previous night
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink. Educated operator on what needs to be obtained.
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.
