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 - Nonfood-grade bags used in direct contact with food. Observed habanero peppers in direct contact with plastic to go bag in reach in cooler in dry storage. This is a repeat violation from 10/22/2019 **Repeat Violation**
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from drain of middle compartment of three compartment sink. This is a repeat violation from 10/22/2019
Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled container of sugar under drink preparation table near dish washing machine. Operator labeled container. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw shell eggs stored above cooked rice in reach in cooler. Operator moved items to proper storage order. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use due to being blocked by cooler. Observed hand washing sink next to dish machine blocked be a cooler. Operator moved cooler. **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing. Observed cook filling a pot in hand washing sink at end of hot line. Educated cook that hand washing sinks can only be used for hand washing. **Corrective Action Taken**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed sliced raw pork and pico de Gallo in reach in cooler in storage area with no date marking. Per operator the pico de gallo is from the previous day and the sliced raw pork is 72 hours old.
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.
