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 - Build-up of grease on nonfood-contact surface. Observed grease build up at bottom corner of rib oven, (2) walk in cooler fan guard and walls soiled with dust.
Basic - Employee with no hair restraint while engaging in food preparation. Observed cooks without proper hair restraint. Cooks put on hats **Corrected On-Site** **Repeat Violation**
Basic - Paper towel used as liner for food container. Observed paper towel over wontons in reach in cooler. Towel was removed **Corrected On-Site** **Repeat Violation**
Basic - Stored food not covered in walk-in cooler. Observed container of diced onions and bamboo sprouts not covered. Covered were provided **Corrected On-Site**
High Priority - Raw animal food stored over or with ready-to-eat food in chest freezers-not all products commercially packaged. Observed bags of frozen meat stored over spring rolls
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Observed bags of frozen chicken, meat and fish stored without separation in chest freezer by walk in cooler
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed brown rice made yesterday in containers not date marked in reach in cooler, (2) observed skewers of chicken and beef in chest freezers made on site without date marking
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.