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 - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. 2 employee bottled waters stored on shelf above prep table.
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 container.
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Cook put gloves on - no handwash.
Server dirty to food - no handwash.
Employee washing dishes - dirty to clean- no handwash.
Cook cracked shell eggs- no handwash.
Cook used cell phone- no handwash.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
2 lbs. of raw chicken in RIC overnight (56°F - Cold Holding); 2 lbs. of raw beef in RIC overnight (55°F - Cold Holding); 4 lbs. of raw shrimp in RIC overnight (56°F - Cold Holding); 4 lbs. of raw pork in RIC overnight (56°F - Cold Holding) See Stop Sale
High Priority - Raw animal food stored over ready-to-eat food.
Raw tuna stored over seaweed salad in RIC. Employee removed and stored properly. **Corrected On-Site**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
2 lbs. of raw chicken in RIC overnight (56°F - Cold Holding); 2 lbs. of raw beef in RIC overnight (55°F - Cold Holding); 4 lbs. of raw shrimp in RIC overnight (56°F - Cold Holding); 4 lbs. of raw pork in RIC overnight (56°F - Cold Holding) See Stop Sale
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.
