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 - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Krab 46, shrimp 62 f degrees in the prep reach in cooler on the cookline, corrective action taken ice bags stored directly on the food.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Spring rolls 71 f degrees in container under the prep table closest the walk in cooler, moved into the walk in cooler
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry 47 f degrees in the prep reach in cooler on the cookline. corrective action taken bagged ice added to poultry
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp 70 f degrees in the prep reach in cooler on the cookline (1st) large bag of ice added.
Critical - Observed potentially hazardous food thawed at room temperature. 6 packages of pork in container sitting in the three compartment sink, corrective action water started by the inspector Corrected On Site.
Critical - Observed potentially hazardous food thawed at room temperature. Four 5 gallon buckets of soup placed in front of the walk in cooler, moved to the walk in cooler
Critical - Observed potentially hazardous food thawed in standing water. poultry in the three compartment sink. corrective action water started by the inspector Corrected On Site.
Critical - Observed raw animal food stored over ready-to-eat food. shrimp raw non commercially wrapped over pork cooked in the storage area of the prep reach in cooler on the cookline Corrected On Site.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. soups 117-131 f degrees on the stove. corrective action taken heat began at each soup.
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.
