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 food debris, dust or dirt on nonfood-contact surface.
Observed old food build up and grease build up under cooking equipments in kitchen area **Warning**
Basic - Food stored on floor.
Observed prepped chicken and pork stored on floor in walk in cooler. Operator removed and stored properly **Corrected On-Site** **Warning**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
Observed no handle bowl stored in seasoning container in kitchen area. **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed serving spoon stored in standing water at temperature 87°F under steam table on service line.
- observed multiple utensils stored in standing water at temperature 78°F in kitchen area.
Operator removed and stored properly **Corrected On-Site** **Warning**
Basic - Standing water in floor drain/floor drain draining very slowly.
Observed standing water in between cracked tiles by dish draining rack **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth stored on prep table next to mop sink. Operator removed and stored properly **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Observed butter stored on prep table in kitchen area at 78°F less than an hour. Operator placed in walk in cooler for quick chill **Corrective Action Taken** **Repeat Violation** **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.
Observed rice and peas stored in walk in cooler overnight at 55°F. See stop sale **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
Observed oxtail (122°F - Hot Holding); curry chicken (117°F - Hot Holding);fried chicken (127°F - Hot Holding), curry goat 127°F
Oxtail reheated to 173°F, curry chicken 168°F, fried chicken 165°F curry goat 168°F **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over cooked food.
Observed raw fish stored on top of cooked fish in chest freezer. Operator discarded **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
1 live roach under prep table shelf over dough in prep room/dish area
Approximately 10 live roaches over prep table where operator is prepping chicken in prep area/dish 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.
Observed rice and peas stored in walk in cooler overnight at 55°F. See stop sale
**Warning**
Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
Observed handwash sink in kitchen area blocked with ladder. Operator removed. **Corrected On-Site** **Warning**
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 food stored in walk in cooler with no date mark. Operator date marked. **Corrected On-Site** **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.
