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 - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Throughout establishment. Beverages removed **Corrected On-Site**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Phone removed from being stored with corn **Repeat Violation**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 81F at cookline. Water removed **Corrected On-Site** **Repeat Violation**
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Cold water turned on raw fish at Ceviche bar **Corrected On-Site**
High Priority - Container of medicine improperly stored. Medicine removed from being stored with hot sauce at cookline **Corrected On-Site** **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw beef and raw chicken 56-58F over stacked at cookline flip top for 2 hours. Manager moved foods to reach in cooler to quick chill **Corrective Action Taken** **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Plantains 113F at cookline for 1 hour. Plantains reheated to 172F **Corrected On-Site** **Repeat Violation**
High Priority - Raw animal food stored over cooked food. Raw beef removed from being stored above cooked rice in reach in cooler **Corrected On-Site** **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. Flan made on 10/17/19 dated **Corrected On-Site** **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.