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 - Bowl or other container with no handle used to dispense food.
Bowls used to scoop seasoning on cook line and used to scoop raw shrimp in true unit. Cook removed bowls **Corrected On-Site**
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Dishwasher handled soiled dishes then engaged in clean dishes.
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
3 big flies in cook line and 2 small flies.
Observed 1 fly land on cooked peas. **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Raw dolphin fingers at 48°F, raw skirt steak at 48°F, raw salmon at 51°F, raw teriyaki chicken at 48°F, raw chicken at 48°F, raw burger at 46-49°F, raw swai fish 46°F, per cook food was placed in reach in cooler at 9:00am. Advised cook to cook food well done.
yellow rice at 47-49°F, cooked vegetable at 47-49°F, cut lettuce at 78°F, per cook food was placed in reach in cooler at 9:00am. Food was discarded. See stop sale.
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
Raw shrimp over cooked rice in true unit. Cook moved shrimp to bottom shelf. **Corrected On-Site**
High Priority - Roach activity present as evidenced by live roaches found.
2 live roach next to grill
1 live roach under prep table in cook line.
1 live roach under grill
1 live on cook line
1 live behind true unit in cook line
1 live roach in between door of true unit.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
yellow rice at 47-49°F, cooked vegetable at 47-49°F, lettuce at 78°F, per cook food was placed in reach in cooler at 9:00am. Food was discarded. See stop sale.
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Second reading strip turned black. **Corrective Action Taken**
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. TCS food temperatures were 46-78°F.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
Soups in walk in cooler, per cook made on Saturday 04/15/2017.
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.
