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 beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee closed top beverage of shelf above fliptop unit next to plates. Employee removed beverage away from unit. **Corrected On-Site**
Basic - Food stored on floor.
1) Buckets of mayonnaise on floor in walk in cooler.
2) Small containers of commercial sauces on floor in walk in freezer.
Basic - In-use knife/knives stored in cracks between pieces of equipment.
Knife between fixed cutting board and front of steam well. Employee removed knife. **Corrected On-Site**
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
One kitchen sanitizer bucket stored on shelf above steam well unit. Employee placed into second bucket and moved to floor. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At front counter on top of ice cream freezer, under no time or temperature control, commercial ham stuffed breads (56-58F - Cold Holding). Per manager removed from walk in approximately 8:45-9:00am. Manager returned breads to walk in cooler to rechill. **Corrective Action Taken**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
1) Milk steaming wand on front counter espresso machine has buildup of dried milk residue. Employee cleaned wand.
2) Interior of microwave in kitchen has food residue. Employee cleaned interior of unit.
**Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing.
Employee at front counter washing out wiping cloth in hand sink. Reviewed with employees that hand sink are only for hand washing.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Individual milk/rice beverages in front counter glassfront counter missing date marks when made.
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.
