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 - Dead roaches on premises.
1 dead on side of reach in cooler on cook line,
1 dead under prep table on cook line
1 dead near walk in cooler
1 dead in dry storage area
1 dead under server station
**Warning**
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.
Observe cook wash knife and cutting board washed in three compartment sink and put away. Cook did not use sanitizer. Reviewed with manager three steps of three compartment sink. **Warning**
High Priority - Basic - Food placed in soiled container/equipment.
Fried rice noodles ready to eat stored prep shelf on cook line. Observe shelf with buildup grease and observe grease in container. See stop sale. **Warning**
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between reach in cooler and prep table. Manager removed. **Corrected On-Site** **Warning**
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
Observe shrimp in food containers in standing water on floor. Cook removed off floor and placed under running water. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
On cook line: bean sprouts (60F - Cold Holding); per manager was placed on counter for rush. Advised to keep in cooler or use time.
On counter fried rice (69-63F - Cold Holding) per cook was removed from walk in cooler at 9:30am. Advised to reheat to 165f or put back in walk in cooler to bring temperature below 41f.
reach in cooler in front of woks: top part of cooler (); 1 lb cooked chicken (45-48°F - Cold Holding); 1 lb cooked beef (44-45°F - Cold Holding); 1 lb cooked shrimp (45°F - Cold Holding); .5 lb cooked eggs (46°F - Cold Holding); 1 lb cooked pork (52°F - Cold Holding); 2 lbs cooked pasta (54°F - Cold Holding); 1 lbs cooked broccoli (49°F - Cold Holding); 1lb can corn (49°F - Cold Holding) ambient of top part of unit 55F. Per manager was left overnight in unit. See stop sale. **Warning**
High Priority - Stop Sale issued due to adulteration of food product.
1 lb fried rice noodles read to eat stored under prep shelf on cook line. Observe grease buildup on shelf and observe grease in food container. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
reach in cooler in front of woks: top part of cooler (); 1 lb cooked chicken (45-48F - Cold Holding); 1 lb cooked beef (44-45F - Cold Holding); 1 lb cooked shrimp (45°F - Cold Holding); .5 lb cooked eggs (46F - Cold Holding); 1 lb cooked pork (52F - Cold Holding); 2 lbs cooked pasta (54F - Cold Holding); 1 lbs cooked broccoli (49F - Cold Holding); 1lb can corn (49F - Cold Holding) ambient of top part of unit 55F. Per manager was left overnight in unit. See stop sale. **Warning**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue on cook line.
Soiled reach-in cooler gaskets in cooler in cook line.
Food debris, grease, soil residue on exterior of reach-in cooler on cook line. **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand in sink next to three compartment sink. Manager provided. **Corrected On-Site** **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
Duck made on 5-20-18 in walk in cooler. **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.
