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.
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.
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. noodles 73-80 f degrees left on wire rack by the three compartment sink. corrective action taken moved to the walk in freezer
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 44 f degrees in the first prep reach in cooler on the cookline
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tofu 47 f degrees in the prep reach in cooler last unit on the cookline
Critical - Observed the presence of insects, rodents, or other pests. pipe by the rear door has rodent rub marks to include about 15 feet of greasy pipe and ceiling
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Tofu stored on the top shelf of the walk in cooler
Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. 7 employees on the cookline none has removed their soiled gloves when multi-tasking handling raw foods and ready to eat foods. Corrected On Site.
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.
