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 - Bowl or other container with no handle used to dispense food.
Styrofoam cup in container of raw corn in kitchen. Manager removed cup. **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Ladle in standing water (70F) at kitchen fliptop unit. Manager dumped water. **Corrected On-Site**
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
In main fliptop in kitchen, container of raw shell eggs on shelf above cooked rice. Employee moved eggs to bottom of cooler. **Corrected On-Site**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
On ceviche fliptop cutting board, cooked hominy corn (75F - Cooling). Per employee prepared between 8:00-9:00am. Manager voluntarily discarded. **Corrected On-Site**
High Priority - Nonfood-grade bags used in direct contact with food.
In walk in cooler, portioned bean sprouts in standard plastic to go bags. Manager removed all from bags and placed in hotel pan. **Corrected On-Site**
High Priority - Raw animal food stored over or with unwashed produce.
In walk in cooler, container of raw pork above box of potatoes. Manager moved pork to bottom of speed rack to properly separate. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In walk in cooler, container of portioned raw chicken on shelf above boxes of raw fish. Manager rearranged to properly separate. **Corrected On-Site**
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 70 degrees Fahrenheit within 2 hours.
On ceviche fliptop cutting board, cooked hominy corn (75F - Cooling). Per employee prepared between 8:00-9:00am. Manager voluntarily discarded.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Milk steaming wand at front counter espresso machine crusted with dried on milk.
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
In walk in cooler, multiple items missing date marks when removed from reach in freezers.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
House chica morada missing date marks when made.
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.
