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.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
In reach in cooler house made chicken stock (50F - Cooling) at 11:20 per operator product prepared yesterday, at this rate of cooling product never reached 41F within 6 hours, see stop sale. **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Inside reach in cooler raw salmon stored directly above cooked goat, discussed with operator who corrected storage of product. **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
In kitchen approximately 1 live roach crawling on floor in front of dry seasoning rack, discussed with operator who killed roach and clean and sanitized area. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
In kitchen Approximately 1 rodent dropping on lid to uncooked beans storage container.
In kitchen Approximately 2 under rodent droppings under dish washing machine.
In kitchen approximately 1 rodent dropping under three compartment sink.
Approximately 1 rodent dropping under dry seasoning storage rack.
Approximately 9 rodent droppings under canned good storage rack.
Approximately 2 rodent droppings top of sealed packages of single service napkins and cup trays.
Approximately 5 rodent droppings in kitchen on floor under oven and in front of stove.
Approximately 1 rodent dropping inside rinse sink to dish machine.
Approximately 40 rodent droppings in customer dinning room under booth next to DJ stand.
Discussed with operator to clean and sanitize all areas. **Repeat Violation** **Admin Complaint**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
In reach in cooler house made chicken stock (50F - Cooling) at 11:20 per operator product prepared yesterday, at this rate of cooling product never reached 41F within 6 hours, see stop sale. **Warning**
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.
