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. Observed on interior lip of small and large ice machine at front counter.
Basic - Dead roaches on premises.
Observed approximately 10 dead roaches on floor in corner next to flip top. Operator went to discard and sanitize area.
- Observed approximately 10 dead roaches inside storage cabinet in kitchen. Operator went to discard and sanitize area.
- Observed approximately 5 dead roaches inside shelving unit where dry rice and beans are stored in kitchen area. Did not observe roaches in or on product. Operator went to discard dead roaches and sanitize areas.
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1.) Observed hair brush stored on cutting board at front counter area. Operator removed and sanitized area. Corrected on site.
2.) Observed employee cell phone and wallet on flip top cutting board in rear kitchen area. Operator removed and sanitized cutting board. **Corrected On-Site**
Basic - Food stored on floor. Observed two boxes of fryer oil stored on floor in rear kitchen area, case of whole coconuts stored on floor in front service area next to reach in and several cases of whole pineapples on floor in dining area.
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter hand sink. Printed and emailed sign for operator.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed at 200ppm. Operator diluted solution with water and retested at 100pom. **Corrected On-Site**
High Priority - 1.) Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked yuca, cooked pork,ropa vieja, cooked tamales, cooked rice and beans, cooked yellow rice all cooling at 44-50°F at 11:37am. Per operator, made yesterday. Did ambient temperature of reach in and observed ambient temperature at 41°F. Educated operator on cooling techniques and emailed cooling guide.
2.) Stop Sale issued due to food not being in a wholesome, sound condition. Observed approximately 10 live roaches crawling inside bag of salt inside storage cabinet inside in kitchen. Operator discarded.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked yuca, cooked pork,ropa vieja, cooked tamales, cooked rice and beans, cooked yellow rice all cooling at 44-50°F at 11:37am. Per operator, made yesterday. Did ambient temperature of reach in and observed ambient temperature at 41°F. Educated operator on cooling techniques and emailed cooling guide.
See Stop Sale.
High Priority - Roach activity present as evidenced by live roaches found.
-Observed 2 live cockroaches on clean cutting board stored above triple sink. Operator killed and went to sanitize cutting board.
- Observed 1 live roach in unisex bathroom. Operator killed and sanitized sanitize area.
- Observed 1 live roach crawling on floor in hallway by storage area. Operator killed and sanitized area.
- Observed approximately 10 live roaches crawling inside bag of salt inside storage cabinet inside in kitchen area. Operator discarded.
- Observed approximately 8 live roaches crawling on interior of storage cabinet wall in kitchen area. Operator attempted to kill and sanitized area.
-Observed 1 live roach crawling on kitchen floor next to hand sink. Operator attempted to kill and sanitize area.
- Observed 1 live roach crawling on wall next to true reach in cooler where assorted Non TCS beverages stored. Operator killed and sanitized area.
- Observed 2 live roaches inside shelving unit where bags of dried rice and beans are stored. Did not observe roaches in or on product. Operator attempted to kill and sanitize areas.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (53°F - Cold Holding) at 11:40am. Per operator, less than 1 hr Observed cheese stored over containers inside flip top. Explained to operator that anything stored on top will not effectively cold hold. Operator transferred cheese to reach in cooler to quick chill. **Corrective Action Taken**
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water available at rear kitchen hand sink due to hot water handle not functioning.
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.
