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 - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Dishwasher (Chlorine 0ppm).
Operator primed machine, retested at chlorine 100ppm.
**Corrected On-Site** **Warning**
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched visibly soiled wiping cloth and then handled clean utensils and plates to prepare food for customer without washing hands.
Operator discussed with employee who then washed hands.
**Corrected On-Site** **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
Approximately 5 rodent droppings in kitchen on dry storage area shelves/boxes.
Approximately 50 rodent droppings in kitchen on floor in dry storage area.
Approximately 3 rodent droppings in kitchen on floor in prep/dish machine area.
Advised Operator to remove droppings, clean and sanitize areas.
**Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
At cook line; cooked onions (94F - Hot Holding); cooked plantains (100F - Hot Holding).
Operator stated onions cooked and plantains reheated prior to being held for less than 2 hours.
Operator moved items to be reheated to 165F and held at 135F or above.
**Corrective Action Taken** **Warning**
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Sanitizer Bucket (Chlorine 200+ppm).
Operator diluted to chlorine 100ppm.
**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.
