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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed cup of employee coffee on prep table in kitchen.
Employee moved cup.
As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
**Corrected On-Site** **Repeat Violation**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed cell phone on food preparation table in front of kitchen. Employee moved phone. **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation.
Employee did not have hair restraint on. Employee placed cap on.
As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
**Corrected On-Site** **Repeat Violation**
Basic - Food stored on floor.
Observed several buckets of soy sauce stored on floor in kitchen. Employee moved buckets.
As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
**Corrected On-Site** **Repeat Violation**
Basic - No handwashing sign provided at a hand sink used by food employees.
Observed no handwashing sign at first handwashing sink in kitchen. Emailed sign to operator to post.
As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
**Corrective Action Taken** **Corrective Action Taken** **Repeat Violation**
High Priority - Raw animal food stored over ready-to-eat food.
Unpackaged raw beef over surimi crab in reach in freezer. Employee moved crab. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from each other in holding unit.
Observed Raw chicken over raw beef in Walk in cooler.
As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Employee moved chicken. **Corrected On-Site** **Repeat Violation**
Intermediate - Handwash sink not accessible for employee use at all times.
Observed mop cart in front of Hand washing sink in rear of kitchen. Employee moved mop cart. **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.