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.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On the storage rack by the back door, observed Cooked rice@3:24 (102F - Cooling). Operator stated rice had begun the cooling process two hours prior to inspection. Operator placed cooked rice in the walk in cooler. **Corrective Action Taken**
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Observed food handler prepare raw chicken on cutting board. Employee washed and rinsed cutting board then stored cutting board. Employee failed to sanitize cutting board. Discussed with operator that food contact equipment must be washed, rinsed, sanitized, and air dried. Operator set up three compartment sink to properly wash equipment. Triple Sink (Chlorine 100ppm). **Corrective Action Taken**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, observed raw chicken stored above ready to eat buckets of soy sauce. Operator began to rearrange for proper storage. **Corrective Action Taken**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, observed raw chicken stored above raw shelled eggs. Operator began to to rearrange for proper storage. **Corrective Action Taken**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. In the main cook line area, observed raw shelled eggs (75F - Cold Holding); cooked pork (47F - Cold Holding); cooked noodles (74F - Cold Holding). Per operator, all foods have been removed from cold holding unit less than three hours ago.
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands without soap at three compartment sink. Discussed with operator the proper way to wash hands. Employee washed hands without soap at handwashing sink. **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. In the reach in cooler below steam table. Observed house-made breaded chicken without a date marked. Operator stated food was prepared two days ago.
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.
