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 cup stored in rice container on shelf in kitchen. Operator removed cup. **Corrected On-Site**
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water accumulation between plastic containers stored on shelves in ware washing area.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatulas in standing water at 90°F on prep table by rice cookers in kitchen. Operator removed water. **Corrected On-Site** **Repeat Violation**
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing at room temperature in kitchen. Operator put beef under running water. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Observed pepper container unlabeled in kitchen. Operator labeled container. **Corrected On-Site**
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimps over vegetables inside reach in cooler in kitchen. Operator stored products as per safety storage requirements. **Corrected On-Site**
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee delivering soiled dish and picking up plated food without washing hands. **Repeat Violation**
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing towel in hand wash sink in kitchen. **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.
