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 - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
At cook line reach in cooler shelves heavily soiled discussed with operator to clean and sanitize. **Warning** - From follow-up inspection 2025-02-04: **Time Extended**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At cook line cooked rice (55F - Cold Holding) per operator product not portioned or prepared today. Operator states they leave rice there under no temperature control for rush hour until they cook. Per operator product removed from cooler approximately 1 hour ago. Operator placed rice back into walk in cooler approximately 1 hour ago. Operator placed rice back into walk in cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-02-04: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At flip top cooler cooked chicken (50F - Cold Holding) cooked shrimp (52F - Cold Holding) raw beef (51F - Cold Holding) cooked pork (56F - Cold Holding) bean sprouts (51F - Cold Holding) pork egg rolls (46F - Cold Holding) per operator product not portioned or prepared today see stop sale. **Admin Complaint**
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.
