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.
In rice containers, bowls used to scoop rice. Advised operator a scoop with handle needs to be used. Operator removed bowls. **Corrected On-Site**
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee fixed hair while preparing food for customer, without washing hands or changing gloves. Advised employee of proper handwashing procedure. Employee washed hands. **Corrected On-Site**
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 phone while preparing food for customer, without washing hands or changing gloves. Advised operator of proper handwashing procedure. Employee washed hands. **Corrected On-Site**
High Priority - Raw animal food stored over or with unwashed produce.
In walk in cooler raw salmon stored over unwashed cucumber. Advised operator of proper storage. Operator moved salmon. **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
raw salmon (45F - Cold Holding) at front counter, per operator item held in cooler overnight. Item not prepared or portioned today. See stop sale.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
raw salmon (45F - Cold Holding) at front counter, per operator item held in cooler overnight. Item not prepared or portioned today. See stop sale.
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed operator copy.
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy to operator.
Intermediate - No probe thermometer provided to measure temperature of food products. Operators thermometer had no battery. Unable to calibrate. Advised operator to get new battery or new thermometer.
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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.
