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 on a food preparation table or over/next to clean equipment/utensils.
Open employee coffee on prep table. Employee removed and sanitized area. **Corrected On-Site**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
Manager placed scoop above rice in bin
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
HWS slowly draining. Employee cleared log. **Corrected On-Site**
Basic - Unprotected ice machine in a customer/nonsecure area.
Ice machine door left open in closed room. Manager closed ice machine door **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
cooked eggplants (46-50°F); raw fish patties (56°F); tomato sauce (53°F); cooked lemons (58°F)
High Priority - Rodent activity present as evidenced by rodent droppings found.
60 Rodent droppings on floor in dry storage
6 rodent droppings on floor undershelf next to WIC
6 rodent droppings below dish rack
15 rodent droppings under sushi station
25 rodent droppings under prep table
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
cooked eggplants (46-50°F); raw fish patties (56°F); tomato sauce (53°F); cooked lemons (58°F)
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
Soap and steel pad stored in HWS. Employee removed **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 on food held in walk-in or reach in prep cooler
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.
