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 - Equipment in poor repair. Rusted bottom shelvings on table in dishwashing area and cookline area. Rusted shelving at produce storage walkin cooler. **Warning** - From follow-up inspection 2018-02-08: **Time Extended**
Basic - - From initial inspection : Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall in disrepair behind 2 compartment prep sink at cookline. **Warning** - From follow-up inspection 2018-02-08: **Time Extended**
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe by water filter near ice machines. **Warning** - From follow-up inspection 2018-02-08: **Time Extended**
High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Rice made at 10 am and time marked not discarded within 4 hours. Rice was still being used at 4 pm. See Stop Sale. **Warning** - From follow-up inspection 2018-02-08: Cheese, lettuce mix, melon, cooked seaweed, Krab salad, octopus salad , shrimp and cooked mussels held under time as a public health control not discarded within 4 hours. As per manager this foods were held yesterday under time at the buffet and were placed in the walkin cooler to cool down after the Emergency Order was issued . Foods discarded. See Stop Sale. Reviewed proper use of time as a public health control with manager. **Admin Complaint**
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2018-02-08: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Soil residue in food storage containers at cookline and shed for spices heavily soiled.
Rice storage containers by cookline soiled.
Sugar containers in dry storage soiled. **Warning** - From follow-up inspection 2018-02-08: Sugar containers soiled.
All other containers clean. **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.
