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
Basic - 1.) Hood soiled with accumulated grease, dust or food debris. Per operator, cleaning is already scheduled for this week. Corrective action taken.
2.) ceiling tile missing in hallway by bathroom.
Basic - 1.) Ice buildup in reach-in freezer- at back of kitchen across from rear kitchen door.
2.) Observed various foods stored in to go "Thank You" bags in both reach in freezer and walk in freezer. Repeat violation.
3.) Reach in cooler gaskets in disrepair- at cook line.
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed several knives stored on cook line between equipment. Operator removed and sent to be washed. **Corrected On-Site** **Repeat Violation**
Basic - Working containers of food removed from original container not identified by common name. Observed bin of flour not labeled in kitchen area. Operator labeled item. **Corrected On-Site** **Repeat Violation**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed seafood sauce (102°F - Cooling) at 4:22pm. Per operator, 2 hrs ago.
See Stop Sale. **Repeat Violation**
High Priority - Raw animal food stored over ready-to-eat food.
1.)Observed container of raw chicken over buckets of ready to eat sauces in walk in cooler. Operator removed and stored properly.
2.) Observed container of various raw animal proteins over container of peeled onions in walk in cooler. Operator removed and stored properly.
**Corrected On-Site** **Repeat Violation**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
1.) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed corn arepa (47°F - Cold Holding) at 4:05pm. Per operator, over 4 hrs.
2.) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed seafood sauce (102°F - Cooling) at 4:22pm. Per operator, 2 hrs ago.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at front counter. Operator replenished paper towels. **Corrected On-Site** **Repeat Violation**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Admin Complaint**
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.