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 - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Msg, soy sauce **Repeat Violation** **Warning** - From follow-up inspection 2019-02-06: Soy sauce **Time Extended**
Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Cook line **Repeat Violation** **Warning** - From follow-up inspection 2019-02-06: Cardboard cook line **Time Extended**
Basic - - From initial inspection : Basic - Equipment in poor repair. Microwave interior, reach in cooler gasket cook line, walk in cooler shelving with rust that has pitted the surface, metal prep table shelf with hole **Warning** - From follow-up inspection 2019-02-06: Metal prep table, walk in cooler shelving with rust that has pitted the surface, microwave interior, reach in cooler gasket **Time Extended**
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Off cook line, rest room **Repeat Violation** **Warning** - From follow-up inspection 2019-02-06: Off cook line, restroom **Time Extended**
Basic - - From initial inspection : Basic - Open dumpster lid. **Repeat Violation** **Warning** - From follow-up inspection 2019-02-06: Dumpster lid open **Time Extended**
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Back door **Warning** - From follow-up inspection 2019-02-06: Back door **Time Extended**
Basic - - From initial inspection : Basic - Plastic jug cut in half and reused as scoop. **Warning** - From follow-up inspection 2019-02-06: Plastic jug for scoop **Time Extended**
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. 2/1/2019 **Warning** - From follow-up inspection 2019-02-06: License expired **Time Extended**
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Wontons, cooked chicken, egg rolls, cut cabbage, cooked noodles walk in cooler **Repeat Violation** **Warning** - From follow-up inspection 2019-02-06: Walk in cooler not consistent **Time Extended**
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.
