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 food debris, dust or dirt on nonfood-contact surface. Exterior chest freezer, door handle Reach in cooler, gasket make table , exterior spice containers on crash cart, exterior soy sauce bin **Repeat Violation**
Basic - Dead roaches on premises. Approximately 10-15 dead on sticky trap on prep table, 1 dead on floor behind Reach in cooler, approximately 20 dead on sticky traps above prep table, 3 dead under three compartment sink , 1 dead on gasket of Reach in freezer, 1 large roach dead on floor by fryer **Repeat Violation**
Basic - Floor /walls soiled/has accumulation of debris. Floor under mop sink, floor under cooking equipment, wall in back, wall by fryers, wall by Handwash Sink on cooks line
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. Bulk rice bin **Corrected On-Site**
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cardboard under prep table **Corrected On-Site**
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Operator killed roaches with gloves on then changed gloves with no Handwash.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table on cooks line Cooked pork 45°F, noodles 44°F, spring roll 48°F, cooked chicken 48°F, Operator adjusted temperature on Reach in cooler.
High Priority - Roach activity present as evidenced by live roaches found. Approximately 8 live on sticky trap on prep table, 1 live on floor by chest freezer, 2 live in sticky trap above prep table, 2 live on wall, 5 live on floor under chest freezer, 1 live on floor by three compartment sink **Repeat Violation**
High Priority - Roach excrement and/or droppings present. 2 casings on floor by Reach in cooler on line, dropping present along wall above prep table **Repeat Violation**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Wong ton soup, Wong tons **Corrected On-Site** **Repeat Violation**
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.