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.
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
when necessary.
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Six packages of shrimp 31 f, were being thawed in a buss tub at room temperature. Corrective action taken. The employee moved the shrimp to a reach in cooler to thaw under refrigeration **Corrected On-Site** **Warning**
9/17: Not observed and/or Not verified and/or Not Set Up
High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 114 in the hot box on the cook line. The setting to the hot box was not high enough to maintain the rice. Corrective action taken. The cook raised the setting to the highest level **Warning**
9/17: Not observed and/or Not verified and/or Not Set Up
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Zero ppm **Warning**
9/17: Not observed and/or Not verified and/or Not Set Up
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. The cook in the kitchen touched her face then touched a utensil without washer her hands **Corrected On-Site** **Warning**
9/17: Not observed and/or Not verified and/or Not Set Up
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop 77 and water was cloudy **Corrected On-Site** **Warning**
9/17: Not observed and/or Not verified and/or Not Set Up
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.