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 - Buildup of food debris/soil residue on equipment door handles. Found the exterior and door handles of coolers and other items with handles to be soiled with food debris. To correct clean as soon as possible, and clean on a more frequent schedule.
Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Found the interior and interior door panels of the door reach in cooler with flip top cooler soiled and slimy.
Basic - In-use knife/knives stored in cracks between pieces of equipment. Found knives stuck between coolers where it is not cleaned everyday, to correct remove knives and store in a clean and resourceful manner **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Found utensils sitting in water by the rice pots, cook discarded water washed scoops And sanitized.
**Corrected On-Site**
Basic - Observed standing water in bottom of reach-in cooler. Found in two door flip top cooler on the cook line with water sitting on the bottom and spilling onto floor
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Found two door flip top reach in cooler at tomatoes, tofu, potatoes vegetables (47-49°F - Cold Holding), shrimp, scallops, duck, noodles (47-49°F - Cold Holding), both top and bottom not cooling correctly, chef put ice on all items and called for service
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Found inside the ice machine around the ice chute a ring along the edge of the ice chute to be a brown slimy mold like substance , to correct remove ice and clean the mold like substance
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.
