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 plastic to-go soup container used to scoop white rice. Container removed by manager. **Corrective Action Taken**
Basic - Food stored on floor. Observed case of swai fillets stored on floor in walk in freezer. Case of swai moved to appropriate shelf by manager. **Corrected On-Site** **Repeat Violation**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on prep table. Cloth moved to sanitizer bucket by manager. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken observed over raw beef in walk in cooler. Raw chicken moved to lowest shelf by manager. **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
flip top cooler on cook line: white rice (59°F), in cooler since 2/10/2021 per manager. See stop sale.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Flip top cooler by prep table: cooked shrimp (45°F) at 1:15PM, since 12PM per manager. Moved to walk in cooler and placed on ice to quick chill, retest: 39°F at 1:45PM, raw fish (47°F) at 1:15PM, since 12PM per manager. Moved to walk in cooler and placed on ice to quick chill. retest: 42°F at 1:45PM.
flip top cooler on cook line: white rice (59°F), in cooler since 2/10/2021 per manager. See stop sale.
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.
