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 kitchen. Oil and soy sauce containers stored on floor in kitchen. Employee removed and stored properly. **Corrected On-Site** **Repeat Violation**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table and on shelf beneath front display. Employee removed all. **Corrected On-Site**
High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.
300 lbs. of raw boneless chicken as per manager cold holding overnight in wic (48°F - Cold Holding); 4 lbs. of raw shrimp as per manager cold holding overnight wic (48°F) See Stop Sale
High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken in wic @45°F, Manager placed ice on it to reduce temperature **Corrective Action Taken** **Repeat Violation**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen HWS. Employee provided towels. **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 no date marks on any Rte foods in any coolers. As per manager all Rte foods were prepared more than 24 hours ago.
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.
