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 - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
- rear exterior mop sink completely clogged and not draining
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
REACH IN COOLER (Cook Line Cold Table) Cooked Chicken pieces 46F Cooked Shrimp 50F raw marinating chicken pieces 60F, raw beef pieces 48F - food relocated to storage cooler. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
There are two full bus open tubs of fried rice held at 110F - 120F
Operator informed inspector that he holds fried rice on a Time in Lieu of Temperature basis.
1. There is NO label of Time Mark Designation.
2. There is no Written Plan for Time in Lieu of Temperature.
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
There are two full bus open tubs of fried rice held at 110F - 120F
Operator informed inspector that he holds fried rice on a Time in Lieu of Temperature basis.
1. There is NO label of Time Mark Designation.
2. There is no Written Plan for Time in Lieu of Temperature.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
In WALK IN COOLER - cooked shrimp, cooked chicken pieces, diced bbq Pork.
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.
