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 - Food not stored at least 6 inches off of the floor. Observed a plastic water bottles on the floor behind front lobby area, where espressos are serves. Also, large white food containers on the floor of the walk in cooler.
Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Observed in a plastic container of water in front of cookline, temperature of water at 80°F.
Basic - No handwashing sign provided at a hand sink used by food employees. Located at handwash sink located next to entrance door leading to back kitchen area, as well as, in restroom used by food employees in back kitchen area. Provided printed handwash sign. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic and oil (80°F - Holding at room temperature ); noodles (68°F - Holding at room temperature ); chimichurri (80°F - Holding at room temperature ) located within the kitchen area. Also, sliced ham (50°F - Cold Holding); sliced cheese (51°F - Cold Holding); diced ham (50°F - Cold Holding); diced cheese (51°F - Cold Holding) located in top portion of reach in cooler, less than 4 hours. Instructed operator to place items on ice. Ambient temperature of cooler 50°F as per thermometer located inside. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed yuca (112°F - Hot Holding); white rice (116°F - Hot Holding), located inside oven at cookline. Also, sautéed onions (105°F - Hot Holding) located at the steamtable unit in main back kitchen area.
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed sponges stored in handwash sink next to entrance way leading to back kitchen area, operator removed. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. None provided at handwash sink next to entrance way leading to back kitchen area, operator provided paper towel. **Corrected On-Site**
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed for the two employees located in the kitchen area,the cook at the cookline and food employee preparing food at time of the inspection.
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.
