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.
- mongolian BBQ area: 3 dead
- cold buffet: 5 dead inside lower cabinet
2 dead on floor at base of cabinet
- hot buffet : 4 dead inside lower cabinet
- dining room: 4 dead behind chair rail
1 dead in between corrugated cases of
beer near emergency exit
- server station: 2 dead near coffee brewer
1 dead in coffee mug storage area
- kitchen: 2 dead , lower shelf of prep table,
under rice cookers
1 dead under slicer
3 dead n floor under single door cooler, cook line
3 dead on floor under Handwash sink, cook line
- storage/prep area: 4 dead under 3 compartment sink
1 dead on drying rack
1 dead on floor, under rack containing fry oil jugs
- storage area : 2 dead on floor on ice machine **Warning**
Basic - Floor soiled/has accumulation of debris.
- server area: under cabinets and shelves , behind soda dispenser
- cook line : under equipment **Warning**
High Priority - Dented/rusted cans present. See stop sale.
- dry storage area: 1 can straw mushrooms, 1 can vanilla pudding
Items removed from inventory **Corrective Action Taken** **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
- mongolian BBQ area: 1 live
- cold buffet : 2 live walking on floor at base of buffet
1 live inside lower cabinet
- hot buffet: 1 live inside lower cabinet
- dining room: 1 live on floor at base of wall
5 live behind wooden chair rail
1 live on floor near emergency exit
- server area: 1 live in coffee mug storage cabinet
1 live on floor in front of 3 door cooler
- kitchen : 3 live behind wall conduit next to
upright 2 door cooler
2 live on wall above single door cooler, cook line
2 live inside single door cooler, cook line
1 live on floor under single door cooler, cook line
1 live on handwash sink, cook line
3 live inside soap dispenser, HWS sink, cook line
- storage/prep area:
2 live in outside door frame of walk in cooler
3 live on wall , 3 compartment sinks
1 live on wall , behind utensil and chemical rack **Warning**
High Priority - Roach excrement and/or droppings present.
- server area: exterior of wooden knife holder
- kitchen: 1 egg casing in top of make table, cook line **Warning**
High Priority - Stop Sale issued due to adulteration of food product.
Observed live roaches inside reach in cooler containing the following items:
- unwholesome due to vermin exposure: cooked pork , cooked noodles , cooked meatballs, sprouts , asst cut veg, cooked sausage
Items discarded **Corrective Action Taken** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Multiple foods in make table on cook line measured at 41° or higher :
raw shrimp 47°, cooked chicken 75°, cooked beef 59°, bamboo shoots 52°, cut pepper 58°, raw beef 55°
Items discarded during inspection **Corrective Action Taken** **Warning**
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
Fail to:
- monitor food temperatures
- maintain sanitary premises
- segregate unwholesome foods **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.
