Licensing Portal - Inspection Details
Click here to access the department's home page
     Log On
   Search for a Licensee
   Apply for a License
   View Application Status
   Find Exam Information
   File a Complaint
   AB&T Delinquent
    Invoice & Activity
    List Search

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.

Licensee
Name: ANNY'S THAI & SUSHI RESTAURANT License Number: SEA1619621
Rank: Seating License Expiration Date: 12/01/2010
Primary Status: Ownership Changed Secondary Status:
Location Address: 10288 W SAMPLE RD
CORAL SPRINGS, FL 33065

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 07/19/2010 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
11 5
Violations:
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. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety. 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.
Violation    Observation
04-01-1    Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler on cook's line. Do not keep any potentially hazardous foods in reachin cooler until brought up to code.
04-01-1    Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin cooler, do not keep any potentially hazardous foods in unit until repaired.
27-04-1    Critical - Cold water not provided/shut off at employee handwash sink by 3 compartment sink.
20A-10-1    Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.
27-16-1    Critical - Hot water not provided/shut off at employee hand wash sink by 3 compartment sink.
05-08-1    Critical - No thermometer provided to measure temperature of food product.
37-10-1    Observed attached equipment soiled with accumulated grease. Hood. Repeat Violation.
23-03-1    Observed build-up of grease on nonfood-contact surface. hood filters
37-18-1    Observed dusty ceiling tiles and/or air conditioning vent covers. Kitchen
36-13-1    Observed grease accumulated under cooking equipment. Under fryer. Repeat Violation.
09-05-1    Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.Flour Corrected On Site.
22-19-1    Critical - Observed interior of microwave soiled near suahi bar. Corrected On Site.
03A-07-1    Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
03A-06-1    Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
01B-16-1    Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
21-12-1    Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395