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 coffee cup on preparation table in kitchen.
Employee removed 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 employee cell phone on food preparation table.
Employee removed cell phone.
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 with no hair restraint while engaging in food preparation.
As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Observed employee cooking food, no hair restraint.
Employee put on hat. **Corrected On-Site** **Repeat Violation**
Basic - Food stored on floor.
Observed pails of soy sauce on floor in kitchen. Employee placed pails on empty 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 - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed tin can in bucket of rice used as a scoop.
Employee removed can. **Corrected On-Site**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Shelves in kitchen soiled with food debris.
As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
Basic - Outer openings not protected with self-closing doors.
Observed rear door without self closing apparatus.
As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
**Repeat Violation**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw beef in bag in same container as raw chicken. Employee removed beef from container, repackaged and placed on separate shelf in Walk in cooler.
As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
**Corrected On-Site** **Corrected On-Site** **Repeat Violation**
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed commercially prepared battered chicken not in its original container in Walk in cooler not date marked. Employee said he open it yesterday from frozen. Employee date marked chicken.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting boards in kitchen soiled.
As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
**Repeat Violation**
Intermediate - Handwash sink used for purposes other than handwashing.
Observed ladle and cup in Hand washing sink in kitchen. Employee removed items. **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.
