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 - Working containers of food removed from original container not identified by common name.
Container of flouting dry storage not labeled. Employee added label. **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.
On prep cart by cookline, fried chicken pieces 83F at 4:30pm (Cooked cooling from 12:00pm); tempura chicken 77F at 4:30pm (Cooked cooling from 11:00am); fried egg rolls 78F at 4:30pm (Cooked cooling from 11:30am). Per employee all items prepared today. See stop sale.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
1) On prep cart by cookline, fried chicken pieces 83F at 4:30pm (Cooked cooling from 12:00pm); tempura chicken 77F at 4:30pm (Cooked cooling from 11:00am); fried egg rolls 78F at 4:30pm (Cooked cooling from 11:30am). Per employee all items prepared today.
2) On prep cart by cookline, chopped cabbage (84F - Cooling). Per employee prepared at 11:00am opening.
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
On prep cart by cookline, chopped cabbage (84F - Cooling). Per employee prepared at 11:00am opening. See stop sale.
Intermediate - Handwash sink used for purposes other than handwashing.
Kitchen hand sink used for rinsing utensils evidenced by food debris in bottom of sink. **Repeat Violation**
Intermediate - Spray bottle containing toxic substance not labeled.
Spray bottle of soap at kitchen hand sink not labeled. Employee labeled.
**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.
