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 - Case/container/bag of food stored on floor in kitchen. Observed plastic oil containers stored on kitchen floor. Employee removed them from floor. **Corrected On-Site**
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and bowls in back kitchen. Employee inverted them. **Corrected On-Site** **Repeat Violation**
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment increased setting without reporting to the Division.
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed raw lamb thawing at room temperature inside dry storage.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed raw shell eggs over raw pork inside Reach in cooler in front of cook line.
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 flans inside reach in cooler in kitchen from last Sunday March 15, 2020 not marked.
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.
