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 - Bowl or other container with no handle used to dispense food. Observed plastic bowl inside rice stored container. Operator removed it, **Corrected On-Site** **Warning**
Basic - Food stored on floor. Observed oil container on kitchen floor, bags of onions and carrot on walk in cooler floor. Operator properly stored it. **Corrected On-Site** **Warning**
Basic - Working containers of food removed from original container not identified by common name. Observed salt, sugar, Msg container with no label on cook line. **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine with chlorine sanitation solution of 0 ppm, operator set up the three compartment sink with chlorine of 100 ppm. **Corrective Action Taken** **Warning**
High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 12 live roaches inside a non-working reach in cooler located across the cook line in the kitchen. Also observed one live roach crawling on an open lid of a reach cooler located across from the cook line area.
Observed one live roach crawling on the kitchen floor in front of walk in cooler door. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed vertical reach in cooler chicken breast (47F - Cold Holding); raw fish (48F - Cold Holding) for more than 4 hours as per operator. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed vertical reach in cooler chicken breast (47F - Cold Holding); raw fish (48F - Cold Holding) for more than 4 hours as per operator. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal sponge stored inside hand sink. Operator removed it. **Corrected On-Site** **Warning**
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.
