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. Main kitchen rice cooker- observed white ceramic bowl inside rice cooker with no handle. Operator removed bowl. **Corrected On-Site**
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Front counter and main kitchen dry storage area- observed cases of Postobon Apple flavored soda stored on floor. Operator removed cases of soda from the floor. **Corrected On-Site**
Basic - Interior of microwave soiled with encrusted food debris. Main kitchen cook line next to 3 compartment sink- observed interior of microwave soiled.
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen cook line prep table- observed soiled wet wiping cloth sitting on top of cutting board. Operator removed soiled wet wiping cloth and cutting board. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Main kitchen cook line- observed operator put on gloves after opening walk in cooler and touching in dirty dishes. Operator discarded gloves, washed hands. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Observed at Front counter HWS. Operator removed garbage can. **Corrected On-Site**
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