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 41 degrees Fahrenheit within 6 hours.
At reach in cooler, cooked rice (61F - Cooling)since yesterday; See stop sale
At walk in cooler, cooked beans (51F - Cooling)since yesterday;See stop sale
At flip top cooler, cooked beef (51F -Cooling) since yesterday. See stop sale **Warning**
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee return from outside then proceed to touch clean equipment without washing hands. Advised operator of proper handwashing. **Warning**
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
At kitchen, several metal pans washed with only soap and water. Not sanitized. Advised operator of proper procedure to wash, rinse, sanitize. **Warning**
High Priority - Non-food grade paper/paper towel used as liner for food container.
Garbage bags used to store cooked tortillas. Advised operator to use food grade bags. **Warning**
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
At reach in cooler, Salsa, beef soup, seafood soup dated 10/25-10/29. Exceeding 7 days for stirage. See stop sale. **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
6 live roaches crawling on floor by flip top cooler on cook line. **Warning**
High Priority - Sewage/wastewater backing up through sinks.
Handwashing sink on cookline drain backing up. When turn on the floor drain backs up ,also area cannot be isolated plus staff walking by. **Warning**
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
At kitchen, raw shell eggs (73F - Cold Holding); not prepared or portioned today. Operator stated item held out of temperature approximately 1 hour. Operator placed eggs into reach in cooler to quick chill. **Corrective Action Taken** **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.
At cook line flip top cooler, cheese (48F - Cold Holding);; French fries (48F - Cold Holding);
Cooked beef 51F-(Cold holding), cooked pork (51F-Cold holding), cook shrimp (51F-Cold holding), cooked chorizo (51F-Cold holding)
At flip top cooler, sour cream (51F - Cold Holding); cooked pork (55F - Cold Holding)
All items not prepared or portioned today. Operator stated all items held overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
At cook line, beef stock (118F - Hot Holding). Operator stated item held in unit overnight to be reheated. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
At reach in cooler, cooked rice (61F - Cooling)since yesterday; See stop sale
At walk in cooler, cooked beans (51F - Cooling)since yesterday;See stop sale
At flip top cooler, cooked beef (51F -Cooling) since yesterday. See stop sale **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At cook line flip top cooler, cheese (48F - Cold Holding);; French fries (48F - Cold Holding);
Cooked beef 51F-(Cold holding), cooked pork (51F-Cold holding), cook shrimp (51F-Cold holding), cooked chorizo (51F-Cold holding)
At flip top cooler, sour cream (51F - Cold Holding); cooked pork (55F - Cold Holding)
All items not prepared or portioned today. Operator stated all items held overnight. See stop sale. **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
At cook line, beef stock (118F - Hot Holding). Operator stated item held in unit overnight to be reheated. See stop sale. **Warning**
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Cerviche mixto on menu, per operator served with raw fish. **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Manager showed up halfway through the inspection. **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.
