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 - Bowl or other container with no handle used to dispense food. Take out container used as scoop in msg and salt under prep table near back door, and in soy sauce at cook line. Operator removed. **Corrected On-Site**
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
Employee food stored in walk in cooler next to ready to eat foods. Yogurt with spoon in container. Operator stored properly. **Corrected On-Site**
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. In rice under prep table near back door. Operator removed handle. **Corrected On-Site**
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken at three compartment sink. Operator turned on water. **Corrected On-Site**
Basic - Stored food not covered in walk-in cooler. Raw shrimp, raw chicken and cut vegetables in walk in cooler. Operator covered. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Rice 51°-56°F on prep table near cook line. Operator states rice was removed from the walk in cooler less than 1 hour ago. Operator placed rice in walk in cooler. **Corrective Action Taken**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler and reach in freezer. Raw beef stored over raw shrimp. Operator stored foods properly. Emailed operator food storage by minimum cook temperature poster.
**Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Food laden stored in hand wash sink near three compartment sink. Operator removed. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employee restroom and near three compartment sink. Operator provided towels. **Corrected On-Site**
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.
