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) chicken thawed at room temperature over night on prep counter 55°F-59°F. See stop sale
Basic - Wet wiping cloth not stored in sanitizing solution between uses at cook line.
Cook set up container and placed wiping cloth in it. **Corrected On-Site**
High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Rice cooling in walk in cooler for more than 11 hours 48°F-50°F.
High Priority - Potentially hazardous (time/temperature control for safety) rice cooked yesterday not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight tightly covered and to deep. See stop sale. Rice in walk in cooler 48°F -50°F, cooling more than 11 hours.
High Priority - Raw animal foods not properly separated from each other in holding unit.
Dirty container of raw chicken placed into container of raw beef, at cook line See stop sale for beef.
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Dirty container with raw chicken debris on the outside and chicken inside stored inside a container of beef, at cook line.Stop sale for the beef.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Raw chicken thawing over night (11+ hours) on prep table in kitchen, 55°F-59°F.
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Reviewed food born illness.
Intermediate - Handwash sink not accessible for employee use due to dishes stored in the sink in dish area.
Manager removed dishes
**Corrected On-Site**
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.
