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 - Dead roaches on premises.
1 dead roach under dessert reach in cooler on front cooks line.
1 dead roach on floor near dessert reach in cooler.
1 dead roach under Asian steam well.
Manager eliminated,cleaned and sanitized at time of inspection.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on shelf over Togo items on cooks line. Operator removed. **Corrected On-Site**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Employee stirring coleslaw using gloves. Hands submerged in coleslaw 5 inches past gloves.
High Priority - Live, small flying insects found
4 flies flying around kitchen.
1 fly landing on prep table.
1 fly landing on aluminum foil containers in kitchen.
2 live flies landing on metal can in dry storage area.
Operator cleaned and sanitized area at time of inspection.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken over bbq sauce in walk in cooler. Operator relocated. **Corrected On-Site**
High Priority - Roach activity present as evidenced by live roaches found.
1 live roach on floor at dessert reach in cooler at front cooks line.
2 live roach under dessert reach in cooler at front cooks line.
1 live roach on top of dessert reach in cooler at front cooks line.
1 live roach under rice steam well on front cooks line.
1 roach egg sac under rice steam well on front cooks line.
Manager eliminated,cleaned and sanitized at time of inspection.
High Priority - Stop Sale issued due to adulteration of food product.
Employee stirring coleslaw using gloves. Hands submerged in coleslaw 5 inches past gloves.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Hot Holding: beef 123 F, Mac and cheese 125 F,
Put out 45 mins earlier. Manager put in oven at time of inspection. **Corrective Action Taken**
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.
