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 - Food stored on floor. Cooking oil and soy sauce containers are stored on floor near back door of the kitchen. Operator began to store foods properly. **Corrective Action Taken** **Repeat Violation**
Basic - Stored food not covered. In the reach in cooler near check out register, krab Rangoon and cooked pork are stored without a protective cover. operated covered foods with food grade plastic wrapper. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw shelled eggs and raw chicken thighs are placed above ready to eat sauces. Operator rearranged foods for proper storage. Provided operator with DBPR safe refrigerator storage **Corrected On-Site** **Repeat Violation**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler raw whole chicken wings are placed above raw beef. Operator rearranged foods for proper storage. Provided operator with DBPR safe refrigerator storage **Corrected On-Site**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. cooked noodles (54F - Cold Holding); bean sprouts and cut cabbage (78F - Cold Holding). Operator stated foods had been out of refrigeration for less than two hours. Operator time marked foods. **Corrected On-Site**
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.
