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.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. 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
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Egg rolls with pork cooked from previous day at 45/46° f in reach in cooler ( ambient temperature of reach in cooler 38/39° f )- see stop sale **Warning**
High Priority - Roach activity present as evidenced by live roaches found.one live roach on tray above rice cooking in kitchen at back- three live roaches in dry storage in open container ( dry strawberry jello see stop sale) - one live on floor in dry storage room in kitchen. One live roach crossing the kitchen from dry storage to cook line **Warning**
High Priority - Roach excrement and/or droppings present. Nineteen roaches droppings in container with scoops and four roaches droppings in food ( sweet rice- see stop sale) in dry storage in middle of kitchen **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found- around seven fresh rodent droppings in sweet rice ( see stop sale ) and around 9 fresh in dry storage on lid cement container- around 30/40 dried rodent droppings in dry storage area on menus box- 25 dry on floor in dry storage room **Warning**
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Several food in walk in cooler **Warning**
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.