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. Observed raw pork being thawed art room temperature. It was put in the walk-in cooler. **Corrected On-Site**
Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Observed chopped garlic stored in a oyster sauce can. The garlic was put into a plastic food container. Observed that a cardboard box that originally stored sauce packets, is being reused to store raw beef in a chest freezer. **Corrective Action Taken**
Basic - Working containers of food removed from original container not identified by common name. 5 gallon container of salt not labeled. It was immediately labeled. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Observed raw beef, packed on site, is stored above boxes of raw shrimp in a chest freezer. **Repeat Violation**
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment has PH test paper and needs chlorine test paper.
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed small containers of cooked brown rice, made in the establishment and frozen, are not date marked. **Repeat Violation**
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed cooked chicken wings at 106°F in the kitchen. They were moved to the walk-in cooler. **Corrected On-Site**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed that cooked pork removed from a freezer and placed in a reachin cooler to thaw, was not redate marked. The pork was immediately dated with the date removed from the freezer. **Corrected On-Site** **Repeat Violation**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 1 expired training certificate.
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.
