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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee water bottle on prep table in kitchen **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
Basic - - From initial inspection : Basic - Food stored on floor.
Bulk sugar in floor in storage room.
Cooked soup on floor in walk in freezer. **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses.
Tongs on oven door handle **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave in kitchen. **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw shell eggs over raw pork on shelf in walk in cooler.
Raw chicken over raw beef in walk in cooler. **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Cold holding: bean sprouts 80 F, rice noodles 77 F, per operator items have been out for 1 hour. Inspector spoke with operator about proper Cold holding procedures. **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Hot Holding: cooked noodles 80 F, cooked chicken 88 F, per operator items were made one hour ago and left out. Per operator items are reheated when orders come in. Inspector spoke with operator about proper Hot Holding procedures. **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored.
Clorox wipes on prep table in kitchen. **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink.
Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in 3 compartment sink. **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Chlorine. **Warning** - From follow-up inspection 2025-10-09: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked shrimp in walk in cooler. **Warning** - From follow-up inspection 2025-10-09: **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.
