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 - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed heavy mold like substance buildup on AC vents and ceiling tiles throughout kitchen. **Warning**
Basic - Floor soiled/has accumulation of debris.
-Observed accumulation of grease buildup on floor in kitchen underneath cooking equipment. **Warning**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease buildup on cooking equipment at cook line **Warning**
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
-Observed accumulation on old food residue buildup inside reach in coolers. **Warning**
Basic - Reuse of single-service or single-use articles.
-Observed single use jug cut and used to dispense cooked rice. **Repeat Violation** **Admin Complaint**
Basic - Stored food not covered.
-Observed several uncovered containers with cut vegetables and noodles stored in walk in coolers.
**Repeat Violation** **Admin Complaint**
High Priority - Live, small flying insects found
-Observed approximately 6 live flying insects landed on walls and clean food preparation tables at rear prep station. **Repeat Violation** **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
-Observed 5 live roaches found on Serv-Ware double decker oven at cook line.
-Observed 1 live roach crawling on floor next to dishwashing area.
-Observed 1 live roach crawling on floor at prep station. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
-Observed imitation crab cold held at 46F in flip top cooler. Per operator, item transfer to unit 2.5 hours prior to the inspection. Operator place ice packs on item for quick chill. After 45 minutes, item temps at 41F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
Intermediate - Handwash sink used for purposes other than handwashing. Observed a food container stored inside hand wash sink at prep station. Operator removed. **Corrected On-Site** **Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
-Observed no date marked on cooked chicken stored in reach in cooler. Per operator, chicken cooked yesterday more than 24 hours. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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.
