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.
In kitchen approximately 7 dead roaches on floor around 3 compartment sink, discussed with employee to clean and sanitize areas.
In walk in cooler approximately 1 dead roach on floor, discussed with employee to clean and sanitize areas. **Warning**
Basic - Floor soiled/has accumulation of debris.
Floor in walk in cooler soiled with accumulation of soiled debris, discussed with employee to clean and sanitize. **Warning**
Basic - Food stored in a prohibited area.
In kitchen metal pan of beef stored in mop sink, discussed with employee who removed meat. **Corrected On-Site** **Warning**
Basic - Food stored on floor.
In kitchen metal pots of raw chicken stored on floor, discussed with employee who removed chicken. **Corrected On-Site** **Warning**
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee wiped hands on clothing and after without washing hands employee handled pan of chicken, discussed with employee who washed hands. **Corrected On-Site** **Warning**
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled cell phone and raw meat and without washing hands employee handled clean and sanitized dishes, discussed with employee who washed hands. **Corrected On-Site** **Warning**
High Priority - Nonfood-grade bags used in direct contact with food.
In kitchen thank you bags used as liner to steam vegetables, discussed with employee who removed bag. **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
In kitchen 1 live roach inside three compartment sink.
In kitchen approximately 4 live roaches inside cabinet with sealed seasoning above three compartment sink.
Approximately 12 live roaches in kitchen bathroom located by three compartment sink.
Approximately 1 live roach on food prep table with raw chicken.
Discussed with operator to kill all roaches, clean and sanitize all areas. **Warning**
High Priority - Roach excrement and/or droppings present.
In kitchen approximately 7 roach excrement and/or droppings present around and in 3 compartment sink, discussed with employee to clean and sanitize. **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
At steam table at front counter cooked rice (83F - Hot Holding); cooked beef (75F - Hot Holding) per employee food made less then 3 hours ago, discussed with employee to reheat to 165F+. **Corrective Action Taken** **Warning**
Intermediate - Handwash sink used for purposes other than handwashing.
Hand washing sink next to stove used to store dirty dishes, discussed with employee who removed dishes. **Corrected On-Site** **Warning**
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
In walk in cooler large propane tank stored on floor, discussed with employee to remove from building.
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.
