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 - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Peanuts **Warning** - From follow-up inspection 2019-09-04: Peanuts in oven **Time Extended**
Basic - - From initial inspection : Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Table fan cook line, walk in cooler shelving, reach in freezer soiled in prep area **Warning** - From follow-up inspection 2019-09-04: Reach in freezer soiled, walk in cooler shelving, table fan **Time Extended**
Basic - - From initial inspection : Basic - Dead roaches on premises. 1 on drain board three compartment sink and 1 on cook line 6 in unused oven on cook line **Warning** - From follow-up inspection 2019-09-04: 2 in unused oven **Admin Complaint**
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris/grease. Cook line and kitchen **Warning** - From follow-up inspection 2019-09-04: Behind ovens on cook line **Time Extended**
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Screened in prep room
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Unsealed drywall in storage room **Warning** - From follow-up inspection 2019-09-04: Floor and wall **Time Extended**
Basic - - From initial inspection : Basic - Hole in or other damage to wall. In corner of cook line, under two compartment sink cook line, by two door glass reach in cooler. **Warning** - From follow-up inspection 2019-09-04: By two door glass reach in cooler, under two compartment sink **Time Extended**
High Priority - - From initial inspection : High Priority - Employee washed hands with cold water. **Warning** - From follow-up inspection 2019-09-04: Employee washed hands with cold water **Time Extended**
High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit On line reach in cooler fresh garlic in oil sauce 52°f, cooked coconut cream sauce 51 °F
Cooler #2 raw shrimp 44 °F, chicken 47 °F, **Repeat Violation** **Admin Complaint** - From follow-up inspection 2019-09-04: Reconstituted rice noodles 44-45°f, reconstituted rice noodles 43°f, peanut sauce 43°f, cut tomatoes 47°f, reconstituted rice noodles 47°f, reconstituted rice noodles 50°f, reconstituted rice noodles 48°f, curry sauce 45-46°f, fresh garlic in oil 58°f (brought out of reach in cooler in morning and placed back into reach in cooler), cooked rice 45°f, raw shrimp 40°f, raw chicken 39°f, raw beef 39°f **Admin Complaint**
High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 50+ at corner of cook line, 12 on shelf in prep area, 10+ under reach in freezer in prep area, approximately 10 on floor under shelf, 2 in sugar bin, 2 on shelf in storage room, 12 around stand up in storage room **Warning** - From follow-up inspection 2019-09-04: 5 droppings in storage room and 4 behind electrical box in storage room, approximately 10 droppings behind noodle storage unit in storage room, 1 in unused equipment storage room- discarded
1 egg casing storage room, 1 egg casing on table, 1 egg casing on floor by two door glass reach in cooler
**Admin Complaint** **Corrective Action Taken**
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sugar with rodent droppings **Warning** - From follow-up inspection 2019-09-04: Cooked rice hot held during EOS, Time/Temperature controlled for safety food held at greater than 41°f for more than 4 hours **Admin Complaint**
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2019-09-04: Mop sink **Time Extended**
Intermediate - - From initial inspection : Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Three door on cook line **Warning** - From follow-up inspection 2019-09-04: **Time Extended**
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.
