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 - Employee touching ready-to-eat food with their bare hands and the food was not immediately heated as a sole ingredient to 145F or immediately added to other ingredients to be cooked/heated to the minimum required temperature for bare hand contact.
Cook chopping cabbage. Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared onsite and held more than 24 hours not properly date marked.
Containers of fried chicken and other cooked products in walkin cooler. Corrected On Site.
Critical - Walk-in cooler not maintaining potentially hazardous food at 41 degrees Fahrenheit or colder. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
Food in walkin cooler temped at 47-48F. Ambiant thermometer at 45-48F. Owner tweaked condenser settings, and before end of inspection ambiant thermometer reading below 41.
Corrected On Site.
Critical - Working containers of food removed from original container not identified by common name.
Re-using soy sauce buckets for sauces. Only two re-labeled, other 5-6 not labeled. Repeat Violation.
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.