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 - - From initial inspection : Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under coffee machine in the front area by the window. **Repeat Violation** - From follow-up inspection 2018-01-22: **Time Extended**
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. RIC in the back side area. - From follow-up inspection 2018-01-22: **Time Extended**
Basic - - From initial inspection : Basic - Nonfood-grade bags used in direct contact with food. Observed white rice was stored in a container with a plastic thank you bag at the bottom in the steam table. - From follow-up inspection 2018-01-22: **Time Extended**
High Priority - - From initial inspection : High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked red beans at 105°f left at room temperature to cool down for about 2 1/2 hrs according operator. Operator moved the beans to the walking cooler. **Corrective Action Taken** - From follow-up inspection 2018-01-22: No cooling process at the time of the inspection.
Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in cooler in the front. - From follow-up inspection 2018-01-22: **Time Extended**
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Wendy Contreras hired since 2/2017. - From follow-up inspection 2018-01-22: **Time Extended**
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.