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 - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
Glue traps with approximately 11 total dead roaches on Shelves above dishwasher station and by hand wash sink on cook line. **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Walk in cooler: cooked rice (Moro) (45F - Cooling) at 2:05pm; cooling since 6:00pm on 10/15 - Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale. **Repeat Violation** **Admin Complaint**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Walk in cooler: cooked rice (Moro) (45F - Cooling) at 2:05pm; cooling since 6:00pm on 10/15 - Observed in deep covered container. At current rate of cooling product did not reach 41F within 6 hours. See stop sale. **Warning**
High Priority - Live, small flying insects found approximately 12 at bar flying around and landing on clean glasses. Approximately 10 by soda fountain station flying around not landing. **Warning**
High Priority - Roach activity present as evidenced by live roaches found approximately 2 live roaches on wall by rational oven, 1 by triple sink, 3 on wall by mop sink, 2 on wall by ecolab chemical dispenser, 1 on wall rack across from triple sink, 1 on wall by spice rack. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Table top sushi case: cheesecake (51F - Cold Holding); flan (46F - Cold Holding) - Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator returned to walk in cooler. **Corrective Action Taken** **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.
