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 personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed in reach in cooler across from front counter container with employee personal food. Operator removed container from reach in cooler.
Observed personal cell phone on top of preparation area across from cook line. Operator removed phone.
**Corrected On-Site**
Basic - In-use wet wiping cloth/towel used under cutting board.
Observed at preparation table across from walk in freezer a wet towel under cutting board.
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed in walk in cooler raw chicken stored in container over raw beef. Operator arranged containers based on minimum cooking temperature **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed cooked rice (61F - Cold Holding) in microwave across from Cook line, as per operator less than 2 hours.
High Priority - Toxic substance/chemical improperly stored.
Observed can of WD-40 stored with clean containers on shelf to the left of three compartment sink. Operator removed can from shelf. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand wash sink to the left of reach in cooler. Operator provided paper towels. **Corrected On-Site**
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed Yosepp performing food preparation working less than 60 days without food employee agreement. Form was provided and signed. **Corrected On-Site**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Observed Jenifer Sanchez, hired more than 60 days, performing food preparation without employee training .
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed in reach in cooler across from three compartment sink cooked rice and lentils and lentil soup cooked more than 24 hours without date marking.
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.
