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.
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
More then 10 flying and landing on reach in freezer and dry storage shelves with closed food.
Observed more the 40 flies on dirty pots, bucket with whipping cloth and trash outside next to door to the kitchen. Observe door to kitchen open letting the flies into the establishment. **Repeat Violation** **Warning**
High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items.
Observed roach spray being used to kill roach, reviewed with manager spray can not be used near food. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
cut lettuce (78°F - Cold Holding) per manager was cut and placed on counter at 7:00am. Advised to place in reach in cooler. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
6 lbs rice with beans (61°F); 1 gallon soup (60°F - Cooling); 6.5 gallon vegetables with meat (78°F - 108- Cooling); 7 lbs white rice (68°F - Cooling); cook pork (66°F - Cooling); 1qts chicken broth (57°F - Cooling) all food was prepared on 5-6 and put in reach in cooler. **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
10 live on wall next to case of plantains
2 live wall next to stove
2 live on clean pot
1 live in between gasket reach in cooler in kitchen
2 live on reach in freezer in dry storage area.
1 live in gasket of reach in freezer in dry storage area, **Warning**
High Priority - Roach excrement and/or droppings present.
Approximately 20 fresh dropping under shelve in dry storage. Approximately 10 fresh dropping on food containers in dry storage area. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale.
6 lbs rice with beans (61°F); 1 gallon soup (60°F - Cooling); 6.5 gallon vegetables with meat (78°F - 108- Cooling); 7 lbs white rice (68°F - Cooling); cook pork (66°F - Cooling); 1qts chicken broth (57°F - Cooling) all food was prepared on 5-6 and put in reach in cooler. **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
6 lbs rice with beans (61°F); 1 gallon soup (60°F - Cooling); 6.5 gallon vegetables with meat (78°F - 108- Cooling); 7 lbs white rice (68°F - Cooling); cook pork (66°F - Cooling); 1qts chicken broth (57°F - Cooling) all food was prepared on 5-6 and put in reach in cooler in deep container. **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.
