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 - Dead roaches on premises.
Approximately four dead roaches in kitchen area underneath prep table and around mop sink. 1 dead roach in hallway leading to kitchen operator removed roaches and began sanitizing area **Corrective Action Taken** **Warning**
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.microwave in kitchen soiled with food debris. Operator began cleaning microwave **Corrective Action Taken** **Warning**
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
Triple Sink (Chlorine 0ppm). Operator added solution. Chlorine Solution tested 100ppm **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
Approximately 3 live roaches in kitchen area underneath prep table and by mop sink. Operator killed roaches and began sanitizing area. **Corrective Action Taken** **Warning**
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Reviewed food borne illnesses with operator **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Asber cooler at 11:25 pikliz 50F ambient cooling for 1 hour to 50F at 12:20pm cooked chicken sauce 52 ambient cooling for 1 hour to 51F 12:15pm. At this rate proper cooling to 41 F in four hours will not occur. Operator moved food to freezer to rapid cool **Corrective Action Taken** **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.
