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 - Equipment in poor repair. Torn gasket at 6-door reach-in cooler. Foil ripped at sandwich press on cooks line. Non food-grade bags used in direct contact with food throughout establishment.
Basic - Food stored on floor. Rice stored on floor on cooks line. Water bottles stored on floor near walk-in cooler. Operator removed from floor at time of inspection. **Corrected On-Site**
Basic - In-use knife/knives stored in cracks between pieces of equipment. At reach-in cooler next to register. Tongs stored on oven handle. Operator relocated knives and tongs at time of inspection. **Corrected On-Site**
Basic - No suitable facilities provided to store employee clothing and other possessions. Employee personal belongings throughout establishment. No designated area.
Basic - Soil residue build-up on nonfood-contact surface. Gaskets soiled at 6-door reach-in cooler. Exterior of equipment on cooks line grease buildup% exterior of reach-in freezer soiled. **Repeat Violation**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator placed in sanitizing solution at time of inspection. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. White powdered substance near coffee machine. Operator labeled at time of inspection. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
Kitchen: oxtail (77°F - Hot Holding; 180°F reheat). **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by dishes at time of inspection. Operator made handwash sink accessible at time of inspection. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels at time of inspection. **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. No date marking throughout establishment. Operator began date marking at time of inspection. **Corrective Action Taken** **Repeat Violation**
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.