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 walk-in cooler/freezer. Observed cases of frozen yuca on walk in freezer floor. Operator properly stored. also observed gallon of milk on walk-in cooler floor, Operator properly stored. **Corrected On-Site** **Warning**
High Priority - Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed rice (80°F - Cold Holding); beef (81°F - Cold Holding); yuca (80°F - Cold Holding) in take out containers not cooled at 71° in 2 hours.
malanga (105°F - Cooling), fried yuca (84°F - Cooling) more than 2 hrs **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cooked fish (52°F - Cold Holding) cooked today.
Observed chicken salad (63°F - Cold Holding) inside reach cooler for more than 4 hours as per operator.
yogurt (48°F - Cold Holding); precooked (49°F - Cold Holding) in walk in cooler for more than 3 days. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours.
cooked beef (53°F - Cooling) cooling for more than 6 hrs. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed ham sandwiches (54°F - Cold Cooling) prepared for more than 4 hours as per operator, stored inside walk in cooler not cooled at 41°F in 4 hours. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 10 rodent droppings on the black storage room floor, approximately 8 rodent droppings on the back storage shelves,next to water heater, also observed 20+ rodent droppings on the floor under rice and beans shelves. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed chicken salad (63°F - Cold Holding) inside reach cooler for more than 4 hours as per operator. Observed rice (80°F - Cooling); beef (81°F - Cooling); yuca (80°F - Cooling) in take out containers, cooked beef (53°F - Cooling) cooling for more than 6 hrs. fried yuca (84°F - Cooling) more than 2 hrs. ham sandwiches (54°F - Cold Cooling) prepared for more than 4 hours ago. yogurt (48°F - Cold Holding); precooked (49°F - Cold Holding) in walk in cooler for more than 3 days.
**Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
fried yuca (84°F - Cooling) in large containers and covered. See stop sale. **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
Cooked beef covered in walking cooler. See stop sale. **Warning**
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.