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 - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop touching dried white and brown rice in bulk containers. Operator removed scoop. **Corrected On-Site**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled fan above prep area in the kitchen. Also observed accumulation of rust exposed for white chest freezer in warewashing area. **Repeat Violation**
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed Cooked onions (130F - Hot Holding) on flat top grill. Operator reheated, 2nd temp. (145F - Hot Holding). **Corrected On-Site**
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed a spray can of raid for ants on 3 CS in front area.
High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef over unwashed produced inside walk in cooler. Operator removed and place on the bottom shelf. **Corrected On-Site**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled knife holders on the wall next to HWS in the kitchen area.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels available at HWS in main kitchen. Operator was able to provide. **Corrected On-Site**
Intermediate - No soap provided at handwash sink. Observed no soap available at HWS in main kitchen. Operator was able to provide. **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. Observed cooked beef, cooked pork, cooked chicharrones with no date marked label. Per operator, food items were cooked on Tuesday. Operator placed labels on food item containers. **Corrected On-Site** **Repeat Violation**
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.
