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 - Case/container/bag of food stored on floor in walk-in cooler/freezer.
Observed container with beef stored on walk in cooler floor. Operator removed and stored properly. **Warning**
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Ceiling tiles throughout kitchen. **Repeat Violation** **Warning**
Basic - Employee personal items stored in or above a food preparation area.
Observed employee eye glasses stored on shelf in walk in cooler. **Corrected On-Site** **Warning**
Basic - Equipment or utensils not designed or constructed in a durable manner.
Observed no splash guard at a handwash sink in kitchen next to cook line and food preparation table. **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees.
Observed no handwash sign at a handwashing sink on cookline. **Repeat Violation** **Warning**
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale.
Observed rice and corn starch contaminated by roaches. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Observed raw chicken wings stored in whirlpool reach in cooler from 2/15/19 at 44-49 degrees Fahrenheit. See stop sale. **Warning**
High Priority - Roach activity present as evidenced by 5 live roaches found underneath 3 compartment sink in kitchen, 8 live roaches found in container with raw rice in dry storage area and 1 live roach found in container with corn starch in kitchen .
**Warning**
High Priority - Rodent activity present as evidenced by 2 fresh rodent droppings found next to hot water heater in kitchen and 4 fresh rodent droppings found underneath 3 compartment sink. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Observed raw chicken wings stored in whirlpool reach in cooler from 2/15/19 at 44-49 degrees Fahrenheit. **Warning**
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed cooked pork and chicken in reach in cooler and walk in cooler. **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.
