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 - In-use utensil stored in standing water less than 135 degrees Fahrenheit....scoop stored in 80° water by the soup steamer at expo line. Employee moved it at time of inspection. **Corrected On-Site**
High Priority - Food stored in ice used for drinks. Can drinks stored in drink ice in ice machine. Employee discarded ice at time of inspection. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit...bean sprouts 46° at cook line being held less than an hour. Manager moved it walk in cooler at time of inspection. **Corrective Action Taken** **Repeat Violation**
High Priority - Raw animal food stored over ready-to-eat food...raw salmon above sauces in cook line reach in cooler . Employee properly stored food at time of inspection **Corrected On-Site** **Repeat Violation**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation...pad Thai sauce was prepared 2/27/ at walk in cooler . Stop sale issue.Manager discarded food at time of inspection. **Corrected On-Site**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation...pad Thai sauce was prepared 2/27/ at walk in cooler .
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.
