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 - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...employee serve plantain with bare hands . **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
1 live roach on the wall at kitchen. Employee killed
5 live roaches underneath unused glass door hot box at front line ,
3 live roaches in cabinet at front line .
**Warning**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled....employee serve plantain went outside and then come inside ,handled food without changed gloves washing hands . Employee washed hands after discussion. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked vegetables with meat 52F in tall reach in cooler at prep station . Food not prepped or portioned today , food being held more than four hours .
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked vegetables with meat 52F in tall reach in cooler at prep station . Food not prepped or portioned today , food being held more than four hours . Stop sale issue . Opened can tomato sauce 57F, can beans 61F in tall reach in cooler at meat prep station . Food being held less than 4 hours . Employee removed food to another acceptable cooler . **Repeat Violation** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....Hot holding Corn 108F , cooked plantain 91F at cook line being held less than 4 hours . Employee time marked **Corrective Action Taken** **Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...cooked pork, cooked turkey , cooked beef , cooked goat at walk in cooler without date marked . Employee date marked. **Corrective Action Taken** **Repeat Violation** **Warning**
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.
