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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-around light fixtures/some ceiling areas in back
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles/dining tables/customers.
-ladder stored on side of interior seating against wall
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
-person in charge stated only using detergent for wash and rinsing with water. Germicidal bleach is on site, must be used in accordance to law for sanitizing all food contact surfaces.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
-ground beef 47F inside elevated pan above recommended fill lime per manufacturer across from pizza oven. Manager stated recently placed out less han 1 hour prior, moved down below for better air circulation
High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not discarded at end of 4 hour time control. See stop sale.
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale.
-cooked pizza previously placed on time as public health control from day prior
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
-cooked pizza by the slice **Repeat Violation**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
-cooked pasta
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.
