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 - Buildup of food debris/soil residue on equipment door handles.
Observed at walk in cooler, walk in freezer, reach in freezer. **Repeat Violation** **Warning**
Basic - Food stored on floor.
Observed plastic container of onions stored directly on the floor by walk in cooler entrance. **Repeat Violation** **Warning**
Basic - Wall soiled with accumulated grease, food debris, and/or dust.
Observed walls throughout kitchen.
- wall behind rack that hold soup
- wall behind triple sink
- exterior wall of walk in cooler
-exterior wall of walk in freezer.
High Priority - Presence of insects, rodents, or other pests.
Observed 3 spider colonies in kitchen above drying rack above triple sink.
One spider colony at front desk.
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed at walk in freezer - raw chicken (commercially packaged) stored above cooked pork bits (not commercially packaged)
High Priority - Roach activity present as evidenced by live roaches found.
Observed 1 live roach crawling around soda cooler at front, costumer killed roach.
Observed 4 live roaches crawling on wall, around pots of soup on rack in kitchen.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed at flip top cooler across from grill - beef (51F - Cold Holding) as per operator item held out of temperature for approximately 30 minutes. Operator placed item in lower compartment of cooler. **Corrective Action Taken** **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.
Observed at hot table (aluminum pan on top of griddle) - fried egg roll (116F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. Operator turned up temperature.
Observed at preparing table in kitchen - container of fried chicken nuggets (94F - Hot Holding) as per operator item held out of temperature approximately 30 minutes. Operator placed item in cooler.
Observed at preparing table in kitchen - yellow rice (124F - Hot Holding) as per operator item held out of temperature for approximately 20 minutes. As per operator employee forgot to place item in cooler. Operator placed item in cooler. **Corrective Action Taken** **Repeat Violation** **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.
