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 - Attached equipment soiled with accumulated dust, grease, or food debris. Between equipment on cooks line, under equipment on line. **Repeat Violation** **Warning**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior bulk bins, handles to Reach in cooler, exterior microwave. **Repeat Violation** **Warning**
Basic - Dead roaches on premises. 1 dead roach between cooking equipment, approximately 10-15 dead roaches on sticky trap under cooks line, 2 dead roaches on sticky trap under rice prep table, 1 dead roach under three compartment sink, 1 dead roach under expo line, 1 dead roach in cabinet at servers station, **Warning**
Basic - In-use tongs stored on equipment door handle between uses. Cooks line
In-use knife/knives stored in cracks between pieces of equipment cooks line **Warning**
Basic - Stored food not covered in walk-in cooler. Duck, washed produce, cooked meats, various items in Walk in cooler **Repeat Violation** **Warning**
Basic - Working containers of food removed from original container not identified by common name. Spray bottle with water **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooks line fresh garlic and oil 82°F placed on ice.
Reach in cooler make table shrimp 56°F, scallops 51°F, raw chicken48°F, raw beef 48°F, cut cabbage 50°F, bean sprouts 49°F, crab meat 50°F, **Warning**
High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw seafood in Reach in cooler on cooks line **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found. 4 live roaches under cooks line, 4 live roaches on sticky trap under cooks line. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 20 dry dropping on top of dish-machine, 1 dry dropping under expo line, 2 dry droppings on top of microwave, 8 dry droppings in front dining room, **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sponge in Handwash Sink in kitchen, bowl in Handwash Sink in front station **Repeat Violation** **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.
Various cooked meats in Walk in cooler, duck,chicken. **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.
