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 - In-use wet wiping cloth/towel used under cutting board.
Observed wet used rag under white cutting board. Operator removed **Corrected On-Site**
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Hand wash sink behind front counter slow to drain
Basic - Stored food not covered.
Multiple food items stored uncovered in 2 door reach in freezer
Open bag of rice stored in dry storage room left uncovered **Repeat Violation**
High Priority - Nonfood-grade bags used in direct contact with food.
Observed ice in direct contact with commercial shopping bag, inside reach in freezer
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
In reach in freezer observed raw chicken over raw beef, all food items not in original packaging. Operator reorganized **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Kitchen flip top; noodles (66F - Cold Holding). As per operator food not portioned or prepared today, in unit less than 4hrs. Observed cooked noodles in its own separate closed lid container, placed above other food items seated in flip top. Operator placed food item in cooler beneath flip top for quick chill **Corrective Action Taken**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Next to fryers; fried chicken (96F @ 1345 to 92F @ 1405- Heated Cooling since 1240PM). Observed fried chicken cooling down on prep table next to fryer at room temperature. operator placed inside reach in freezer for quick chill. **Corrective Action Taken**
Intermediate - Handwash sink used for purposes other than handwashing.
HWS used for other purposes. Observed wet wiping cloth stored in hand wash sink. Operator removed. **Corrected On-Site** **Repeat Violation**
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.
