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.
Intermediate - Observed: Accumulation of food debris/grease on food-contact surface. On rice warmer near handwash sink in back kitchen. In container of salt/sugar mix below prep table. Priority: Intermediate
Basic - Observed: Cardboard used to line food-contact container. Tempura chicken stored on Minute Maid cardboard box in walk-in cooler. Person in Charge removed cardboard. **Corrected On-Site** Priority: Basic
Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Can of Red Bull on prep table. Person in Charge removed beverage to front counter. **Corrected On-Site** Priority: Basic
High Priority - Observed: Employee switched from working with raw food to ready-to-eat food without washing hands. Inspector instructed Person in Charge on proper handwashing. Person in Charge instructed employees on proper handwashing. **Corrective Action Taken** Priority: High Priority
Basic - Observed: In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Observed scoop handles embedded in rice, flour, sugar. Person in Charge removed handles from dry food
products. **Corrected On-Site** Priority: Basic
Basic - Observed: Potentially hazardous (time/temperature control for safety) food thawed in standing water. Pork thawing in standing water in three compartment sink. Person in Charge turned on continuous cold running water to thaw pork. **Corrected On-Site**
Priority: Basic
Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pork ribs, egg rolls not date marked in Turbo Air reach-in cooler near front counter. **Repeat Violation**
Priority: Intermediate
Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Person in Charge put wiping clothes sanitizer bucket. **Corrected On-Site** **Repeat Violation** Priority: Basic
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.
