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 - Bowl or other container with no handle used to dispense food.
1)Observed no handle bowl stored in s sugar under prep table in front of three compartment sink l
2) Observed no handle container use to dispense sauce in white containers under wooden prep table in prep area.
Basic - Dead roaches on premises.
Observed approximately 10 dead roaches under wooden prep table in prep area.
1 dead roach on glue trap behind microwave on shelf where clean plates are stored on close to cookline.
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Observed employee washed and rinsed dish and put to drain without sanitizing. Employee placed dish to rewash **Corrective Action Taken**
Basic - Food stored on floor.
1)Observed bag of jasmine rice stored on floor by prep table in front of three compartment sink.
2) Observed cases of cooking oil stored on floor by metal chest freezer in prep area.
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed interior of microwave soiled above flip top cooler on cookline.
Observed interior of ice bucket with mold like substance.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
1) Observed raw steak stored above green beans in Avantco reach in freezer next to three compartment sink.
2) Observed raw salmon stored above spring rolls in Galaxy chest freezer in prep area.
3) Observed raw lobster stored above fries in Galaxy chest freezer in prep area.
4) Observed raw chicken stored above scallops in Fagor reach in cooler in prep area. **Repeat Violation**
High Priority - Roach activity present as evidenced by live roaches found.
Observed 1 live roach crawling on floor in prep area next to kitchen
Approximately 5 live roaches in door and gaskets of flip top cooler on cook line
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Observed no food manager present with 6 employees on duty
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.