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 - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Observed establishment not using rinse step in three compartment sink. Coached operator on proper method.
Basic - Insect control device installed over food preparation area.
Observed bug zapper installed above front counter where single service containers are stored.
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Observed yellow cherry, banana, and chocolate ice creams made on site for self serve lacking product identity, date product was packaged and name and address of the establishment at dinning area.
Basic - Time/temperature control for safety food thawed in an improper manner.
Observed raw pork thawing at room temperature on shelf at dry storage area. Operator placed pork in refrigerator to thaw. **Corrected On-Site**
High Priority - Stop Sale issued due to food originating from an unapproved source.
Observed 16 flans made from home sold at front counter. Operator segregated flans to discard. **Corrective Action Taken**
Intermediate - Handwash sink not accessible for employee use at all times.
Observed handwashing sink to the right of three compartment sink blocked by cutting board.
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.
Observed food employee Darlin Torres hired for more than 60 days.
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.
