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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior back of ice bin at soda dispenser on front service line soiled.
White deflector plate in ice machine in dry food storage area soiled **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.
Handle of scoop to dispense rice and dispense beans not stored with handle above foods. Operator removed scoops to properly store **Corrected On-Site**
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Screen on back door torn causing unprotected dry food storage area
Basic - Working containers of food removed from original container not identified by common name.
Container with white substance on shelf on front service area unlabeled. Operator labeled container of sugar. **Corrected On-Site**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
cooked rice (53°F - Cooling) cooling from last night not cooled after 6 hours. See Stop sale
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
cooked rice (53°F - Cooling) cooling from last night not cooled after 6 hours. Stop sale
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
1 flying insect observed in dry food storage area.
1 flying insect observed in bar area
High Priority - Non-food grade paper/paper towel used as liner for food container.
Non food grade paper towel used as a liner under raw beef in reach-in cooler across from grill. Operator removed paper towel **Corrected On-Site**
High Priority - Toxic substance/chemical improperly stored.
Three bottles containing toxic substance stored next to boxes and containers of soda. Operator removed bottles of glass cleaners to properly store **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.
