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 - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Flaking paint on ceiling above clean dishes and equipment.
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling has a dust debris build up at front counter area
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee wearing silver, metallic bracelet on arm. **Corrected On-Site** **Repeat Violation**
Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
Rice scoop in water at front counter 71f degrees . **Corrected On-Site**
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Wood shelf in kitchen not sealed, non food contact shelf.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloth on prep tables in kitchen and in serving area. **Corrected On-Site** **Repeat Violation**
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Cooked veggie products in front counter cooler, cooked on 1/30/20 in the evening and placed into shallow pans and wrapped and placed in cooler for over night. Per owner.
Products at 47-51 F degrees 10:00am on 1/31/20.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Food items in cooler at front counter between 47-51f. Products cooling over night per owner
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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.
