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.
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
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Violations:
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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Staining observed on deflector plate on interior of ice machine. **Repeat Violation**
Basic - Food stored on floor.
Observed mirin in plastic container on cookline stored on floor. Observed open case of potatoes stored on floor near hand wash sink. Person in charge raised. **Corrected On-Site** **Repeat Violation**
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed sauces at cookline with handles of scoop submerged in sauce. Person in charge began removing.
Also, ice scoop handle in direct contact with ice. Person in charge removed. **Corrective Action Taken**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Underside of beverage reach in cooler at front line with debris accumulation.
Side of fryer with grease accumulation. **Repeat Violation**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths at cookline stored on prep area. Person in charge removed. **Corrected On-Site**
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee working with raw shrimp removing shells wipe hands on apron, then handle clean container. Person in charge spoke to employee during inspection. **Corrective Action Taken**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
In glass door reach in cooler observed raw chicken stored over rice noodles and cut cabbage. Person in charge moved to appropriate location. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Chicken in walk in cooler at 56F. Person in charge states was cooked yesterday, was sitting out on line for less than 4 hours.
Chicken stock in pan with no heating element at cookline at 54F. Per person in charge has been out less than 4 hours, added to time paperwork during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Chicken in pan on edge of grill at 117F on left side. Chicken over heat at 146F. Person in charge moved pan onto heat to begin reheating. **Corrective Action Taken**
Intermediate - No probe thermometer provided to measure temperature of food products.
Person in charge unable to provide probe thermometer during inspection.
Intermediate - Spray bottle containing toxic substance not labeled.
One spray bottle with yellow chemical person in charge states is cleaner unlabeled. Person in charge began labeling. **Corrective Action Taken** **Repeat Violation**
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.
