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 black/green mold-like substance in the interior of the ice machine/bin.
Inside of ice maker next to white reach in freezer in kitchen
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Backpack on top of soda cases next to kitchen entrance
Pack of uno cards and migraine medicine inside of heat lamp tray next to steam table
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fan on floor at end of cookline
Fan covers in walk in cooler **Repeat Violation**
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Several reach in cooler and freezer interiors throughout kitchen **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name.
Several bulk sugar containers on bottom shelf of dry storage
High Priority - Food placed in soiled container/equipment.
Cooked chicken being placed in cardboard boxes that were originally used to receive raw chicken **Repeat Violation**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Pooled eggs over chopped deli ham and raw shrimp over sauce in reach in coolers underneath cookline make tables
Raw chicken over rice, raw pork over broccoli and raw shrimp over soy sauce in walk in cooler **Repeat Violation**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Fried chicken and fried rice out for 30 minutes per operator. Operator added time marking **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Cookline handwashing sink out of paper towels
Operator stocked **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.
Operator filled out time plan paperwork during inspection **Corrected On-Site** **Repeat Violation**
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.
