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 - Build-up of grease/dust/debris on hood filters.
1. Observed grease build up on hood filters.
2. Observed grease buildup on the walk behind stoves in the kitchen area.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed two employees drink cups and keys on the prep table, operator removed and stored properly. **Corrected On-Site** **Repeat Violation**
Basic - Employee used food thermometer to measure food temperatures without first cleaning the thermometer.
1. Observed operator used probe thermometer to measure the temperature of reheat roast beef without first cleaning the thermometer.
2. Observed soy sauce stored in dry storage area
3. Observed uncovered cut lemon stored in kitchen area. **Corrected On-Site** **Repeat Violation**
Basic - Floor tiles missing.
1. Observed missing tiles under prep table in the kitchen area and by the dish shelves
2. Observed standing water under dish shelf **Repeat Violation**
Basic - Gaskets with slimy/mold-like build-up.
Observed old food residue buildup on and in between gaskets in the flip top cooler **Corrected On-Site**
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed no back flow preventer at hose bibb in the kitchen area.
Intermediate - Handwash sink not accessible for employee use at all times.
Observed handwash sink in kitchen area blocked with dish washing trays, operator removed and stored properly. **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing.
Observed operator used hand wash sink to wash kitchen knife **Corrected On-Site**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
Observed roast beef and Chile ramen without date mark. As per operator items were prepared yesterday. **Repeat Violation**
Intermediate - Spray bottle containing toxic substance not labeled.
Observed degreaser stored in unlabeled bottle in the front area. **Corrected On-Site** **Repeat Violation**
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.
