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 - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Baklava needs address.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Top back of fryer cabinets are soiled.
Side of grill has a residue build up..
Gaskets are soiled by the fryer station area.
Basic - Time/temperature control for safety food thawed in an improper manner.Chicken is thawing at room temperature.Advised operator to thaw chicken under running water or in reach in cooler.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Rice,52 f cooling from last night.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Chicken,53 f held more than four hours.Stop Sale.
Rice,52 f cooling from last night.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Raw chicken,53 f held more than four hours.Stop Sale.
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Rice is covered while cooling.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of fryer cabinets are soiled.
Interior of grill press is soiled.
Can opener is soiled.
Residue build up surrounding drink nozzles.
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.
