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 - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food.
Multiple Togo plastic bowls used in rice, flour, chicken, salt, and beef. - From follow-up inspection 2025-09-04: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended**
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles.
All reach in cooler handles throughout facility. - From follow-up inspection 2025-09-04: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended**
Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
At entrance to back of the house kitchen. - From follow-up inspection 2025-09-04: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended**
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water.
By reach in cooler on coolers line and behind door at exit. - From follow-up inspection 2025-09-04: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended**
Basic - - From initial inspection : Basic - Food stored on floor.
Soy sauce 8 containers store on the floor in walk in cooler - From follow-up inspection 2025-09-04: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended**
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
By cooks line. - From follow-up inspection 2025-09-04: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended**
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Chicken wings and egg rolls on prep reach in freezer by cooks line. - From follow-up inspection 2025-09-04: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended** - From follow-up inspection 2025-09-05: **Time Extended**
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.
