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 - Dead roaches on premises.
Approximately 20 dead roaches under steamtable in cookline
5 dead roaches on shelf where cases of fortune cookies and packaged sauces are stored next to Frigidaire reach in freezer in kitchen area.
Approximately 10 dead roaches next to water heater in kitchen area by Frigidaire reach in freezer.
Observed 5 dead roaches on steamtable next to uncovered sauces in front of cookline **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Observed utensils used to dispense rice stored in standing water next to rice cooker in kitchen area. Operator discarded. **Repeat Violation** **Warning**
Basic - Working containers of food removed from original container not identified by common name.
Observed green container with corn starch not labeled under prep table in front of walk in cooler. **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
Approximately 50 live roaches on wooden shelf where rice cooker is stored by steam table in kitchen area
Approximately 20 live roach under steam table where uncovered sauces are stored in front of cookline
7 live roaches on wall next to steamtable in kitchen area
Approximately 20 live roaches on fan under steamtable on front of cookline
3 live roaches under shelf where packages of fortune cookies, soy sauces and duck sauces are stored behind flip top coolers in kitchen area
Approximately 20 live roaches under cookline
5 live roaches under shelving on left side of cookline where uncovered sauces are stored. **Warning**
High Priority - Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above.
1) Observed rice (112°F - Hot Holding) on prep table next to fryer. Per operator food rice has been out for no more than an hour. Operator decided to placed in walk in cooler for cooler.
2) Observed container with cooked broccoli at 74°F on cookline. Operator placed to reheat **Corrective Action Taken** **Warning**
High Priority - Toxic substance/chemical stored by or with food.
Observed a can of wd-40 next to container with cashews and peanuts on shelf above steamtable. Operator removed **Corrected On-Site** **Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed bucket with mixed vegetables with no date mark. Per operator vegetables was prepared yesterday morning at 11:00 am. Time now 12:30 pm. **Repeat Violation** **Warning**
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.