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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Opened drink mat server station, also at back prep area, employee discarded it **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Lip balm in drawer with utensils, back prep area, employee removed it , back pack above clean linens, hallway storage **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation.
Employee making salads, no hair restraint, put on hat **Corrected On-Site**
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave with old build up, interior top **Repeat Violation**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Shelves in walk in cooler, vents on ice machine, kitchen, vent in walk in cooler by bar **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name.
White lower on storage shelf by cook line, employee store rice flour **Corrective Action Taken**
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
Grabbed raw shrimp and washed hands for 7 seconds then grabbed cooked chicken with tongs, explained to him and he washed properly **Corrected On-Site**
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
Kimchi made here on 1/2,
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
128f chicken on grill, on crate, removed crate so container touches grill **Corrective Action Taken**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener with old build up, employee cleaned it **Corrected On-Site** **Repeat Violation**
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.
One employee expired, per manager, unable to see her card
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.
