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. 3 dead cockroaches observed on oil dump container on cook line. Employee cleaned up. **Corrective Action Taken** **Warning**
Basic - Observed shrimp thawing in standing water in bucket stored in the mop sink. Employee relocated bucket to cooler. **Corrected On-Site** **Warning**
Basic - Unnecessary items/unused equipment on the premises. Back storage room and outdoor area by walk in cooler. Discussed the potential for rodent harborage with operator. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Duck 62 °F, on counter since 11:00am - relocated back to cooler. Tofu 52 °F, right reach in cooler. **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken stored over raw eggs in walk in cooler. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 30 dry droppings observed under 3 compartment sink. 3 dry droppings observed on top of dish machine chemicals. 15 dry droppings on dry storage shelves with dry goods such as dried onions and chili peppers. Approximately 100 dry droppings under coolers and behind storage shelves in back storage room. 20 dry droppings on shelves with alcohol, peanut butter and crackers in back storage area. 6 dry droppings in small sauce dishes on storage shelf in back storage room. Approximately 100 droppings on floor next to dry storage shelf where planks of wood are stored in back storage room - unable to determine soft or dry due to entrance to space being too small for inspector to enter. Employee began to sweep up droppings in dish area. **Corrective Action Taken** **Warning**
High Priority - Rodent gnaw marks on bag of dry seasoning on dry storage shelf. See stop sale.
Rodent rub marks along pipes in dish pit area, pipes over mop sink. **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Strainer. Item removed. **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. Rice, curry, chicken satay. **Warning**
Intermediate - Records/documents for required employee training do not contain all of the required information. Missing trainer name and certification numbers. **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.
