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.
Rice spillage to the left of wok cooking station closest to the rear of the establishment.
Exterior of sauce bucket near rear wok cooking station becoming excessive.
Basic - Buildup of food debris/soil residue on equipment door handles.
Handles of reach in cooler on cook line soiled on inside, tacky to the touch.
Reach in cooler In front prep area soiled on the underside.
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Ceiling tiles in kitchen and food prep area are absorbent and not easily cleanable. **Repeat Violation**
High Priority - Basic - Food placed in container without sufficient protection.
Cooked chicken in strainer was resting on empty egg crate with possible contact through strainer holes.
Manager moved egg crate and understood the possible cross contamination that could occur. **Corrective Action Taken**
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Wet wiping cloth on food preparation table near hand wash sink.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Chlorine in sanitizer bucket did not register proper strength.
Employee added bleach and retesting solution was in correct strength. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name.
Food additive mixture stored in container near wok cooking station not labeled.
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.
Employee handled prepared crispy wonton with bare hands.
Discussed with manager the need to use gloves when handling RTE foods. Employee acknowledged where gloves were located. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Garlic in oil held at room temperature 87°F on cook line.
Manager added garlic in oil to time as a health control plan with times. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
No time marking on chicken designated at time as a public health control item.
Garlic in oil not on written plan for time as a public health control.
Manager added time periods for foods to the written plan.
Manager added garlic in oil to written plan with time periods.**Corrected On-Site** **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.
