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 - Bowl or other container with no handle used to dispense food.
-Observed no handle bowl used to dispense sauce stored in walk in cooler. **Repeat Violation**
Basic - Case/container/bag of food stored on floor in kitchen.
-Observed cases with raw chicken stored on prep area floor.
-Observed containers with cooking oil stored on kitchen floor. **Corrected On-Site** **Repeat Violation**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Observed employee touch cooked chicken wings with bare hands.
High Priority - Raw animal food stored over cooked food.
-Observed raw chicken wings stored over cooked eggs rolls in reach in cooler. **Corrected On-Site**
Intermediate - Encrusted material on can opener blade.
-Observed can opener blade soiled with old food residue.
-Observed interior of microwave soiled with old food residue. Operator clean and sanitizer. **Repeat Violation**
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.
Cooked pork found in reach in cooler. **Repeat Violation**
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
-Observed Cooked chicken found at 101 degrees Fahrenheit left at room temperature to cooled . Operator removed and stored in walk in cooler. **Repeat Violation**
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 egg rolls in walk in cooler not date marked. As per operator, item was cooked on 09/16/2019 **Corrected On-Site**
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.
