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 - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed raw chicken and shrimp defrosting in standing water.
Operator turn on cold water. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
1)Observed flip top refrigerator rice at 78°F.
Operator discarded rice and will now use time as public health control for the rice and operator put new rice above Fliptop refrigerator and labeled 9-12 .
2) Observed at draw refrigerator (); Poultry (45°F - Cold Holding); Beef (45°F - Cold Holding); Pork (45°F - Cold Holding).
Operator lower temperature. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Observed at steam table hash browns (114°F - Hot Holding); cooked onions (84°F - Hot Holding); cooked peppers (84°F - Hot Holding); cooked rice (114°F - Hot Holding).
Operator reheat all food to above 165°F **Corrected On-Site**
High Priority - Toxic substance/chemical stored by or with food. Observed a spray bottle containing bleach above food prep table.
Operator removed. **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.