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 employee beverage on shelf stored with plates used for serving guests.
Operator removed and stored correctly **Corrected On-Site**
Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
Observed hoods above grill line built up with accumulated grease located on cooks line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling tiles located in the kitchen area above grills soiled **Repeat Violation**
Basic - Faucet/handle missing at plumbing fixture.
Observed faucet handle in disrepair at hand washing sink located in ware
Washing area..
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch at floor drain by cook line
Water draining onto floor surface next to walk in cooler
Basic - Food stored on floor.
Observed sauces of soya sauce on floor located in ware washing area.
Stored food not covered.
Observed stored cooked chicken in walk in cooler dated 8/25 not covered.
Observed soya sauce stored under soap dispenser at hand washing sink located by cook line area.
Stored food not covered.
Observed stored cooked chicken in walk in cooler dated 8/25 not covered.
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 handles of scoops throughout stored in food throughout restaurant.
Operator removed and stored correctly **Corrected On-Site** **Repeat Violation**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1,Observed grease build up on floors under fryers, under grills and under oven.
2,Observed grease build up in oven located in ware washing area.
3, Observed gaskets on walk in cooler and walk in freezer with mold like substance and in in disrepair.
Basic - Time/temperature control for safety food thawed in an improper manner.
Observed imitation crab meat being stored in standing water.
Operator removed and stored correctly **Corrected On-Site**
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
Observed employee washing hand less than 15 second
Employee washed hands with no soap.
Observed 2 employees washing hands with no soap.
Operator corrected by having employee washing hands.
Observed server wash hands in the 3 compartment sink.
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
Observed 3 compartment sink at 200ppm
Operator corrected to 100ppm **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food
Observed raw squid over ready to eat smoked sausage
Observed unwashed produce over washed prepped produce in cooler.
Observed raw fish over produce in the walk in cooler.
Observed raw over cooked product in walk in freezer.
Intermediate - Combined ready-to-eat, time/temperature control for safety food held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared.
Observed cook chicken on cook line dated 8/26.
Operator Confirmed chicken was made 8/25.
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
Observed no hand water at hand washing sink in dish washing area.
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.
