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 - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed employee bathroom without self closing door.
Basic - Bowl or other container with no handle used to dispense food. Observed styrofoam cup with no handle stored inside white rice at steam table. Observed plastic cups stored inside containers of sugar, rice, and salt with no handle. Operator removed cups. **Corrected On-Site** **Repeat Violation**
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor inside walk in freezer
Basic - Single-service articles not stored inverted or protected from contamination. Observed to go boxes stored not inverted at shelf across from cook line. Operator inverted boxes. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Observed container with salt not labeled at ceviche station. **Repeat Violation**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (61F - Cold Holding); shredded lettuce (60F - Cold Holding) at prep table. As per operator for one hour.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice (110F - Hot Holding) on grill at cook line. As per operator for one hour.
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink in kitchen blocked by stacked milk crates and hand sink in dish area blocked by buckets.
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.
