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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed plates stored on top shelf at cook line not inverted and not in immediate use.
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed in container sugar and rice throughout kitchen.
Basic - Stored food not covered.
Observed at chest reach in freezer, containers of yuca fries and tostones uncovered. Employee covered during inspection. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed at service line counter chimmichurri (76F - Cold Holding). As per chef for 2 hours. Chef placed onto ice.
Observed at cook line coolers raw salmon (48F - Cold Holding); cooked chicken wings (54F - Cold Holding). As per chef for less than 4 hours. **Repeat Violation**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed at steam table cooked ground beef (89F - Hot Holding). As per chef for less than 2 hours. Began to reheat. **Corrective Action Taken**
Intermediate - Handwash sink not accessible for employee use at all times.
Observed handwashing sink across from dishwasher not accessible for employees. **Repeat Violation**
Intermediate - Handwash sink used for purposes other than handwashing.
Observed being used as dump sink with discarded ice and soiled dishes stored inside. **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.
