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.
Observed no handle container in bag of corn meal. Operator removed bowl from bag. **Corrected On-Site**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee personal phone stored on shelf above preparation table across from cook line. Employee removed phone from shelf. **Corrected On-Site**
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 handle of scoop submerged in container of sugar on preparation table across from exit door. Employee removed scoop from container.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed fan to the right of three compartment sink soiled with dust.
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee personal drink container in reach in cooler to the left of exit door. Operator removed drink container from reach in cooler. **Corrected On-Site**
High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required.
Observed Lidisis Castro,as per operator hired less than 60 days without reporting agreement. Reporting agreement was provided to operator and signed during time of inspection. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored above peppers and plantain leaves in reach in cooler to the left of kitchen exit door. Operator placed chicken below peppers and plantain leaves. **Corrected On-Site**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee crack shelled eggs and change tasks without changing gloves. Employee was coached on proper procedure and wash their hands and changed gloves.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed blended garlic oil peppers vinegar sauce (50F - Cold Holding) at front counter to the left of steam table, as per operator less than 4 hours. Operator stored in reach in cooler. **Corrective Action Taken**
Intermediate - Employee washed hands in a sink other than an approved handwash sink.
Observed employee rinse gloves in three compartment sink and engage in food preparation. Employee was coached on proper procedure and changed there gloves and washed hands in hand wash sink. **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing.
Observed metal container in hand wash sink. Employee removed container from sink. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towel at hand wash sink in preparation area to the left of cook line. Employee provided paper towel.
Observed no paper towel at hand wash sink across from front counter. Employee provided paper towel. **Corrected On-Site**
Intermediate - No soap provided at handwash sink.
Observed no soap at hand wash sink across from front counter. Employee provided soap. **Corrected On-Site**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed black beans and stewed chicken prepared on site, as per operator more than 24 hours, in freezer across from front counter without date marking.
Observed fried rice and cook pork leg prepared on site, as per operator more than 24 hours, in reach in cooler across from cook line.
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.
