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 - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping towel on top of preparation line, operator placed inside chlorine sanitation solutions at 100 ppm. **Corrected On-Site** **Warning**
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed operator placed chicken breast from the grill to customers plate with temperature of (130°F - Cooking). Operator placed the chicken breast back to the grill and cooked at 170°F. **Corrected On-Site** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed in the dry storage approximately 10+ live flies on top of the rotten vegetables debris that are located underneath a double reach in cooler where the compressor is located, 8+ live flies on top of the onions located inside a container located on the dry storage shelf, 6+ flies on the wall in the back area of the kitchen. **Warning**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw beef inside reach in cooler, Operator properly stored it. **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach between the plastic panel and the wall located in the back area of the kitchen and 1 live roach on the wall at the dry storage room. Warning** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantain (124°F - Hot Holding)on steam table for less than 4 hours as per operator, operator reheated at 168°F. **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.