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 - Equipment in poor repair, a¿¨chest freezer in storeroom, has lid that is heavily rusted, heavily warped, and broken. **Repeat Violation** **Warning**
Basic - Food debris/dust/soil residue on dry storage shelves.
Ice cream shop cabinets with debri where to go containers are stored and dry food. **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
More than 15 live in ice cream shop location.a¿¨More than 15 live near soda cans on dry storagea¿¨More than 10 live on walls behind shelves in kitchena¿¨More than 20 live in dry storage are observed hole in wall with standing water. **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Sushi station: ; 4 lbs Krab meat salad (55°F - Cold Holding); 3 lbs tuna (48°F - Cold Holding); .5 lb raw salmon (58°F - Cold Holding); 1 lb Krab meat (61°F - Cold Holding); 4 lbs cream cheese (57°F - Cold Holding); 2 lbs white fish (56°F - Cold Holding); 4 lbs raw salmon (50°F - Cold Holding); 2 lbs raw tuna (54°F - Cold Holding); 4 lbs Krab meat (53°F - Cold Holding) observe unit off, could not determine how long unit has been off. Advised chef can use raw fish and cook to 145°F, chef wanted to discard food. See stop sale. **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
Ready to eat walk in cooler: 16 qts shashauka sauce 60°F,20 qts second container mushroom soup 47°F, 25 qts Alfredo sauce 54°F-64, per chef was prepared 1-21-18. **Repeat Violation** **Warning**
High Priority - Presence of tiny bugs.
Observe more than 100 dead on flour under flour bags.
Observe more then 20 live on five bags of flour.
Observe more then 5 live on boxes on shelf.
Observe more than 5 dead on on plates.
Shelves, boxes, plate and flour all were removed outside to sanitize area. **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
3 live roach on wall next to shelf with pots and pans in front of hand washing sink. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Ready to eat walk in cooler: 16 qts shashauka sauce 60°F,20 qts second container mushroom soup 47°F, 25 qts Alfredo sauce 54°F-64, per chef was prepared 1-21-18.
Sushi station: ; 4 lbs Krab meat salad (55°F - Cold Holding); 3 lbs tuna (48°F - Cold Holding); .5 lb raw salmon (58°F - Cold Holding); 1 lb Krab meat (61°F - Cold Holding); 4 lbs cream cheese (57°F - Cold Holding); 2 lbs white fish (56°F - Cold Holding); 4 lbs raw salmon (50°F - Cold Holding); 2 lbs raw tuna (54°F - Cold Holding); 4 lbs Krab meat (53°F - Cold Holding) observe unit off, could not determine how long unit has been off. See stop sale. **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
Ready to eat walk in cooler: 16 qts shashauka sauce 60°F,20 qts second container mushroom soup 47°F, 25 qts Alfredo sauce 54°F-64, per chef was prepared 1-21-18, left in deep containers overnight. **Warning**
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.