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.
To go containers in soy sauce container in walk-in cooler, and in bulk containers of flour and salt at dry storage. Operator removed. **Corrected On-Site**
Basic - Food stored on floor.
2 containers of soy sauce on floor of walk-on cooler.
Container of oil on floor of cook line.
3 containers of chicken broth on floor by walk-in cooler door. Operator moved off floor. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.
Two bulk containers at dry storage shelving not labeled, containing flour and salt. Operator labeled. **Corrected On-Site**
High Priority - Container of medicine improperly stored.
Vitamins and nasal spray on shelf over maketables on cook line, with to go containers. Operator removed. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken over soy sauce in walk-in cooler.
Raw chicken wings over prepped plantains in low boy cooler at entrance to kitchen. Operator moved. **Corrected On-Site**
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Operator keeping cooked chicken and cut cabbage under time. Provided printed copy of time plan and filled out with operator. **Corrected On-Site**
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.
