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 - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed a variety of cutlery not stored with handles up but rather the food contact surface up.
Basic - Cutting board has cut marks and is no longer cleanable. Observed with deep grooves a red, blue, maroon, and white cutting boards stored on shelves where clean equipment are stored in warewashing area.
Basic - Food stored on floor. Observed a case of aluminum coke cans stored on the floor inside walk in cooler. Aldo observed a 5 plastic gallon of soy sauce and 5 galling of condensed milk stored on the floor inside walk in cooler.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed an accumulation of grease and food debris on exterior of derp fat fryer. Observed soiled walk in cooler door gasket.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice portion (56F - Cold Holding). Per operator cooked and portioned Tuesday. See stop sale.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed carting of raw shelled eggs over mayonnaise and other tubs of ready to eat food items in walk in cooler. Also observed in front area reach coolers at both prep stations, raw salmon, raw tuna and raw steak over RTE avocado, sauces.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice portion (56F - Cold Holding). Per operator cooked and portioned Tuesday.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled red, blue, white cutting boards and stored on shelves where clean equipment are stored in warewashing area.
Intermediate - Handwash sink not accessible for employee use at all times. Observed inside HWS basin food equipment, for HWS in warewashing area and AC unit in front making it inaccessible to use.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed portion cooked rice with no date label. Observed cooked pork belly with no date label. Per operator cooked on Tuesday.
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.
