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 - Bowl or other container with no handle used to dispense food. Observed foam container stored inside sugar container in dry storage. Owner removed it. **Corrected On-Site**
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean plastic containers stored on ware washing area floor. Chef removed them from floor. **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation. Observed Chef engaged with food preparation inside kitchen without hair restraint. Chef put a cap. **Corrected On-Site** **Repeat Violation**
Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board on prep table in kitchen area. Chef removed the towel. **Corrected On-Site** **Repeat Violation**
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in hand wash sink in front counter. Owner provided the sign. **Corrected On-Site**
High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Observed a spry bottle with pesticide stored by salt container under prep table in kitchen area. Chef removed pesticide. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food. Observed raw pork over fruits pulp inside stand stainless reach in freezer by steam table inside kitchen. Also, observed raw beef over cut lettuce and tomatoes inside stand stainless steel reach in cooler inside kitchen.
High Priority - Raw animal foods not properly separated from each other in holding unit. Observed raw chicken over raw beef inside stand stainless steel reach in freezer by steam table inside kitchen.
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed napkins and gloves stored inside hand wash sink in front counter. Manager removed them. **Corrected On-Site**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flans inside stand reach in cooler in front counter not date marked. As per operator flans were made last Monday October 26th, 2020. Owner date marked them. **Corrected On-Site**
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.
