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 in poor repair.
Observed red handle tongs missing pieces of plastic on handle. Observed one knife held together with blue tape. Person in charge discarded. **Corrected On-Site**
Basic - Grease receptacle lid open, broken, or missing.
Shared grease receptacle with open lid, at top of receptacle. Also, grease buildup on ground in front of shared area in front of storage container. Person in charge states will call service to empty. **Corrective Action Taken**
High Priority - Nonfood-grade bags used in direct contact with food.
To go bags indirect contact with dry rice and chilies in dry storage area. Person in charge moved to appropriate container. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In reach in cooler chicken, fries at 52-53F. Unit turned off. Person in charge states has been off for less than 1 hour. Turned on unit, moved time/temperature control for safety items to other unit holding temperature until unit holds at 41F or below. **Corrective Action Taken**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Rice on shelf above cook line at 100-120F. Person in charge states has been out of temperature for less than 4 hours, moved to oven to reheat. **Corrective Action Taken**
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.
