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 and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Basic - Food stored on floor. Observed a bucket of shrimps stored on the floor by the 3 compartments sinks, oil on the floor at dry storage area, rice on the floor at dry storage area, a bucket containing ham, chicken, pork on the floor by the 3 compartments sink.
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. Observed handle touching the cooked chicken and rice at prep table. Operator removed the handle by washing it . **Corrective Action Taken**
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed frozen beef and shrimp thawing in standing water at the compartments sink.
Basic - Stored food not covered in walk-in cooler. Observed broccoli, onions, soy sauce, cabbage and chicken nuggets not covered inside the walk in cooler.
Basic - Wall soiled with accumulated grease, food debris, and/or dust . Observed food debris on wall at cookline as well as under the cooking equipments.
High Priority - Employee with infected sore/cut/burn/wound on hand or wrist without two layers of impermeable protection on the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Observed an employee with wound due to burn at the cookline handling food. Asked the operator to wash hands, covered the wound with bandage and put gloves on. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Observed chicken wings 70°F stored at prep table for 45 minutes. Operator removed and stored it at walk in cooler. **Corrective Action Taken**
Intermediate - Handwash sink used for purposes other than handwashing. Observed 2 cups and a small bucket stored in the handwashing sink by the 3 compartments sink and a small bucket stored as well in handwashing sink at front counter.
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Observed interior Amana reach in freezer soil close to the water heater.
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.
