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 - Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
Observed license states 0units non seating, observed establishment has 8 seats inside and 12 seats outside.
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
Observed food spatula with handle submerged inside container of white rice.
Operator removed. **Corrected On-Site**
High Priority - Food prepared in private home.See stop sale.
At time of inspection observed establishment has no cooking equipment. Stop sale issued due to food originating from an unapproved source / prepared in a private home. Establishment can not proof of food source for any prepared/cooked foods offered for sale. Aklan buffet used to rent a commercial kitchen next door with a valid catering license (CATR2329504) to cook the food for this establishment, but the kitchen has a new owner, who no longer allows Aklan buffet to use the facility/kitchen.
cooked vegetables 114 ( - Hot Holding); pork blood (106°F - Hot Holding); beef feet (114°F - Hot Holding); adobo pork (166°F - Hot Holding); crab (137°F - Hot Holding); soup (138°F - Hot Holding); chicken soup (139°F - Hot Holding); vegetables (162°F - Hot Holding); pork feet (152°F - Hot Holding); salad (156°F - Hot Holding); pork (154°F - Hot Holding); fish soup (156°F - Hot Holding); shredded pork (161°F - Hot Holding); sausages (156°F - Hot Holding); pork soup (161°F - Hot Holding)
High Priority - Food-contact surfaces not wash, rinse and sanitized, before use. Do not use equipment/utensils not properly washed, rinse and sanitized.
Establishment has no means to wash, rinse and sanitized, sewage back up in three compartment sink.
Equipment can not be be washed due to sink being contaminated with back up from sewage water.
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
Steam table-cooked vegetables 114 ( - Hot Holding); pork blood (106°F - Hot Holding); beef feet (114°F - Hot Holding)
Kitchen area-noodles (92°F - hot-holding at room temperature )
High Priority - Sewage/wastewater backing up through three compartment sink.
Establishment does not have a commercial dish machine.
Establishment using utensils, food stored in pots and pans and are not able to be washed rinsed or sanitized.
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
