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
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
30 live flying insects in dry storage area near dining room. Flies landing on wall , on wrapped napkins and to go containers , on wire shelving and on side of freezers.
5 live flying insects by walkin cooler. Landing on wall.
160 live flying insects in rear prep are by back door. Flies landing on walls, on sides and top of Whirlpool freezer , 6 landing on box of chicken and 3 of them on cutting board .
50 live flying insects under 3 compartment sink.
17 live flying insects in dry storage room next to cookline. 10 Flies landing on rice bag.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Turkey 52F, porridge 52F, beef 57F,potatoes 56F,cooked beef 56F, pork 57F, lettuce 56F,, cooked beef 55F, sauce 61F, sauce w/ cooked veggies 56F,, rice 63F, cooked chicken 56F, and oxtail 55F all at walkin cooler. Foods in cooler overnight. Foods not maintaining 41F or below for longer than 4 hours. Ambient temperature of cooler between 55-56F. See Stop Sale.
High Priority - Rodent activity present as evidenced by rodent droppings found.
37 dry rodent droppings on shelving above chest freezer by back door and around chest freezer. Droppings next to clean pots.
33 dry and 3 fresh rodent droppings on shelving above prep table at cookline. Food and clean plates observed on prep table.
200+ dry and 10 fresh rodent droppings in dry storage room next to cookline. Dropping next to foods and single service items.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Turkey 52F, porridge 52F, beef 57F,potatoes 56F,cooked beef 56F, pork 57F, lettuce 56F,, cooked beef 55F, sauce 61F, sauce w/ cooked veggies 56F,, rice 63F, cooked chicken 56F, and oxtail 55F all at walkin cooler. Foods in cooler overnight. Foods not maintaining 41F or below for longer than 4 hours. Ambient temperature of cooler between 55-56F.
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.