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 - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation** **Warning**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under prep tables throughout kitchen/ cook line soiled. **Warning**
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Light bulb needs to be changed as per operator. **Repeat Violation** **Warning**
High Priority - Raw animal food not separated from ready-to-eat food during preparation.
Raw chicken stored over cooked fried rice inside walk in cooler. Operator moved raw chicken to bottom shelf and stored correctly. **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
7 live roaches crawling on shelf where cans of ketchup and Sauces are stored in dry storage room.
10 live roaches on shelf under prep table in cook line where containers of flour and salt are stored .
1 live roach crawling on floor under steam table in cook line.
1 live roach crawling on floor under reach in cooler in cook line .
1 live roach crawling under table by front counter. **Warning**
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less held at room temperature under 4 hours ago on prep table. Operator moved to reach in cooler for quick chill. **Corrective Action Taken** **Repeat Violation** **Warning**
Intermediate - Handwash sink not accessible for employee use at all times. Container inside hand wash sink in cook line. Operator removed. **Corrected On-Site** **Warning**
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.
