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 bowl used to scoop raw meat to woks. Operator removed and stored in ware wash area to wash. **Corrected On-Site**
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed handle of scoop in flour container touching flour. Operator removed and stored appropriately. **Corrected On-Site**
Basic - Single-service articles not stored inverted or protected from contamination.
Observed aluminum pans for Togo not stored inverted in kitchen area. Operator inverted appropriately. **Corrected On-Site**
Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
Observed kitchen with multiple lights out in ware washing area and by handwash sink. Operator stated water damage has damaged light fixtures.
Basic - Working containers of food removed from original container not identified by common name.
Observed rice in dry storage removed from bags to containers not labeled with common name. Operator labeled appropriately. **Corrected On-Site**
High Priority - A) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours.
Observed front cookline make table 2 - pasta (50°F - Cooling from previous day) not cooled to 41°F within 6 hours. Per operator item was cooked yesterday and stored in deep pan in walk-in then moved to unit this morning. All other items in cooler are at 41°F or below in cooler. See Stop Sale.
B) Dented/rusted cans present. See stop sale.
Observed multiple cans with dents along seams, rusted along seams and some bulging from possible growth. Issued stop sale accordingly for 5 cans of Thick Soy Sauce, 4 cans of Ground Bean Sauce, 1 can of Hoisin Sauce, 3 cans of Strawberry Glaze (1 Sysco, 2 globe), 1 can of Tomato Ketchup, 1 can of Mandarin Oranges. **Repeat Violation**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Observed front cookline make table 2 - pasta (50°F - Cooling from previous day) not cooled to 41°F within 6 hours. Per operator item was cooked yesterday and stored in deep pan in walk-in then moved to unit this morning. All other items in cooler are at 41°F or below in cooler. See Stop Sale.
High Priority - Raw animal food stored over ready-to-eat food.
Observed raw pork stored above ready to eat sweet and sour chicken in walk-in cooler. Operator move raw pork below chicken.
Observed raw eggs stored above ready to eat noodles in make table, no barrier between top and bottom. Operator moved eggs and stored only above other raw foods to be cooked at or above 155°F. **Corrected On-Site** **Repeat Violation**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed raw chicken with flour (47°F - Cold Holding) in make table filled above fill line in cookline make table 1. Per operator removed from cooler to unit this morning at 10:30. Operator removed and stored in cooler to rapidly cool. Recheck item at 42°F after 1 hour.
Observed counter grill top items - beef (47°F - Cold Holding). Per operator items are kept cold held using ice bath. Ice has melted away. Per operator beef was moved from glass door cooler to holding area approximately 1 hour prior to observation. Operator added more ice and removed all items to keep cool until sufficient ice has been added. Recheck item after 45 minutes at 43°F. **Corrected On-Site** **Repeat Violation**
Intermediate - Buildup of soiled material on racks in the reach-in cooler.
Observed walk-in cooler racks soiled with food debris and rusted. **Repeat Violation**
Intermediate - Handwash sink not accessible for employee use at all times.
Observed handwash sink in rear kitchen with large industrial fan stored in front of it blocking access. Operator removed and stored to the side. **Corrected On-Site**
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
Observed handwash sink in front cook line area ran out of soap. Operator replace with more handwash soap. **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.
