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 - Equipment and utensils not properly air-dried - wet nesting. Observed storage containers above reach in cooler stacked on each other while wet.
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw pooled eggs in the same container of ready to eat corn. Operator discarded food before determining if there is a stop sale.
High Priority - Raw animal food stored over or with unwashed produce. Raw beef was stored directly above ready to eat vegetables in the reach in cooler across from the cook top. Operator rearranged for proper storage. **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In reach in cooler beneath cook top, raw pork (50F - Cold Holding) raw beef (47F - Cold Holding). Operator stated foods were moved to current cooler 4 hours ago.
In the reach in cooler at entrance of kitchen, diced tomato (50F - Cold Holding). Operator stated diced tomato had been prepped 4 hours ago.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In reach in cooler beneath cook top, raw pork (50F - Cold Holding) raw beef (47F - Cold Holding). Operator stated foods were moved to current cooler 4 hours ago.
In the reach in cooler at entrance of kitchen, diced tomato (50F - Cold Holding). Operator stated diced tomato had been prepped 4 hours ago.
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment is engaging in serving raw seafood "aguachile" operator stated dish included raw shrimp.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Operator stated tamales in the freezer were prepared 3 days ago with no date marked.
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.
