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 - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table refrigerator by fryers not maintaining temperature of potentially hazardous food at or below 41F. Thermometer in the cooler reading 50F.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch in water (62F), bean sprouts (56F), and cooked food (chicken (46F), eggrolls (45F), etc.) in make table refrigerator by fryers. All product removed from make table refrigerator and placed in the walk-in cooler. Operator stated all food was removed from the walk-in cooler at 11:00am.
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