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Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
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Violations:
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.
In dry storage/office container of crushed peanuts has to go bowl used as scooper. Operator removed to go bowl from food product. **Corrected On-Site** **Repeat Violation**
Basic - Employee eating in a food preparation or other restricted area.
Employees prepared food sitting on front prep table under pass through window. Employee had taken a few bites out of food already. Employee boxed food up and stored properly. **Corrected On-Site**
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In dry storage/office, bag of white rice on chair has handle of measure cup in product. Operator removed handle from rice. **Corrected On-Site**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Multiple gaskets soiled/torn in kitchen area.
Also, hood filters above cook line have build up of grease. **Repeat Violation**
Basic - Uncovered food stored near sink exposed to splash.
To right of handwash sink in dish machine area, open bag of carrots exposed to splash. Operator moved carrots. **Corrected On-Site** **Repeat Violation**
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.
In kitchen, Dishwasher (Chlorine 0ppm). Establishment has correct sanitizer hooked up but no sanitizer registering on test strips. **Repeat Violation** **Warning**
High Priority - Nonfood-grade bags used in direct contact with food.
Multiple food items in both reach in freezers in kitchen stored in plastic to go bags. **Repeat Violation** **Admin Complaint**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In silver stand up reach in freezer, raw chicken stored in plastic to go bags stored on top of commercially packaged ready to eat wonton wrappers. Operator used wonton wrappers to top shelf in freezer.
Also, in silver stand up reach in freezer, commercially packaged bags of peas and carrots stored in same box with raw chicken in tied plastic to go bags stored. Operator moved peas and carrots to top shelf. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
In silver stand up reach in freezer, raw chicken in tied plastic bag stored over raw beef in tied plastic bag. Operator removed chicken and put with other raw chicken products.
Also, in reach in freezer in dry storage/office room, raw chicken wings in plastic to go bag stored on top of commercially packaged raw breaded calamari. Operator removed raw chicken from reach in freezer to stored with other raw chicken products. **Corrected On-Site**
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
In stand up reach in cooler in kitchen, raw shelled egg (57F - Cold Holding). Operator stated eggs have been in reach in cooler all morning but during prep door has been open and shut. **Repeat Violation** **Admin Complaint**
Intermediate - Handwash sink used for purposes other than handwashing.
In handwash sink across from dishwasher, observed dirty containers in sink upon arrival. Operator removed from sink. **Corrected On-Site**
Intermediate - No soap provided at handwash sink.
No soap provided at handwash sink by dish machine. Operator put bottle of soap at sink. **Corrected On-Site**
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment holds cut tomatoes on prep table under pass through window on time but cut tomatoes are not on written procedures. Operator added cut tomatoes to paperwork. **Corrected On-Site**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee Ike S. food handler training expired 5/2/2025.
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.
